Slice the cantaloupe then carefully remove the melon from the skin and cut into smaller chunks.
Add melon to blender with the vinegar or lemon juice, salt and pepper.
Refrigerate for at least an hour, but ideally 2 hours or up to 24 hrs.
Before serving, cook the vegan bacon as instructed on package. Allow to cool and then break up into pieces.
Remove soup from fridge and give it few stirs with a large spoon (the fiber will separate from the liquid while in the fridge). Then pour into chilled bowls and generously sprinkle on the vegan bacon.