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. 1 cantaloupe, peeled and diced 4 1/2 cups orange juice 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice 1. Combine cantaloupe in a blender or food processor with 1 cup orange juice and process until smooth. Stir in remaining orange juice, ginger and allspice, blending well. Cover and refrigerate before serving. 2. Note: Melons, squash, and cucumbers -- all of which ripen while lying on the ground - can be exposed to salmonella and e. coli bacteria. As a precaution, they should be washed with soap and hot water, then rinsed before proceeding with any recipe. This applies even if you are only using the flesh of the melon (or squash or cucumber); the mere act of cutting through the rind is enough to bring harmful bacteria in contact with the flesh. Makes 6 servings. 2 cucumbers, peeled, seeded and diced 1 onion, chopped 1/4 cup butter 1 1/2 cups chicken broth 1 tablespoon lemon juice 3/4 teaspoon dillweed 1/8 teaspoon salt 1 cup sour cream 1 tablespoon fresh dillweed 1. In a large saucepan, saute diced cucumbers and chopped onion in butter until tender. Blend in a food processor until smooth then return to the saucepan. Stir in chicken broth, lemon juice, dillweed, and salt. Mix well then return to the saucepan. Simmer for 5 minutes. Stir in sour cream then chill. Sprinkle with fresh dillweed just before serving. Makes 4 servings.