Iced cantaloupe soup

Ingredients:

2 ripe large cantaloupe, peeled, seeded and coarsely chopped
1 1/2 cups dry sherry
2 tablespoons fresh lime juice
2 tablespoons whipping cream
Large pinch granulated sugar
1/8 teaspoon cardamom
Blueberries or kiwi slices (for garnish)

Preparation:

Combine all ingredients except garnish in processor or blende and puree until very smooth.
Refrigerate for at least 2 hours.
Serve in chilled bowls.
Garnish with blueberries and/or sliced pared kiwi.