Chilled Cantaloupe Soup Recipes

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COLD CANTALOUPE SOUP



Cold Cantaloupe Soup image

Cold cantaloupe soup has become a summer staple in my house, a quick and easy solution to the question of a first course at dinner. I have even served it in espresso cups for guests to sip with cocktails. All it takes is a ripe orange-fleshed melon, like a cantaloupe, or perhaps a musk melon from a farm stand. I chill the melon, and when I'm ready to prepare the soup, I peel and seed it, then cut it into chunks. I find that if I start with a small amount of the chunks in the blender and process them until they are puréed, I can then add the rest gradually with no need for additional liquid. The juice of one lime and salt to taste are all I add, except for a final drizzle of my best balsamic vinegar on top. You can add mint leaves, cayenne or even a garnish of diced prosciutto or feta instead of the vinegar if you wish.

Provided by Florence Fabricant

Categories     easy, quick, soups and stews, appetizer, side dish

Time 10m

Yield 6 servings

Number Of Ingredients 4

1 cantaloupe or other ripe, orange-fleshed melon, chilled, peeled and seeded
Juice of 1 lime
Salt to taste
2 teaspoons good quality balsamic vinegar

Steps:

  • Cut cantaloupe in 1-inch chunks. Place about 1/4 of them in a blender and process at high speed until puréed. Once you have a purée, gradually add remaining melon, processing until the mixture is smooth.
  • Add lime juice and blend briefly. Season with salt to taste and blend again.
  • Refrigerate until ready to serve, or serve at once. Divide soup among 6 soup plates and drizzle a little balsamic vinegar in a circular or squiggly pattern on top of each.

Nutrition Facts : @context http, Calories 36, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 244 milligrams, Sugar 8 grams

CHILLED CANTALOUPE SOUP



Chilled Cantaloupe Soup image

A friend in New York shared the recipe for this chilled melon soup that's pleasantly spiced with cinnamon. Most people are skeptical when I describe it, but after one spoonful, they're hooked. It's easy to prepare, pretty to serve and so refreshing. -Margaret McNeil, Memphis, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 5

1 medium cantaloupe, peeled, seeded and cubed
2 cups orange juice, divided
1 tablespoon lime juice
1/4 to 1/2 teaspoon ground cinnamon
Fresh mint, optional

Steps:

  • Place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover and process until smooth. , Transfer to a large bowl; stir in lime juice, cinnamon and remaining orange juice. Cover and refrigerate for at least 1 hour. Serve with mint if desired.

Nutrition Facts : Calories 70 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

CHILLED CANTALOUPE SOUP



Chilled Cantaloupe Soup image

Very refreshing fruit soup, served chilled. Great for luncheons. Garnish with mint if desired.

Provided by akhowell

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 4

1 cantaloupe - peeled, seeded and cubed
2 cups orange juice
1 tablespoon fresh lime juice
¼ teaspoon ground cinnamon

Steps:

  • Peel, seed, and cube the cantaloupe.
  • Place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover, and process until smooth. Transfer to large bowl. Stir in lime juice, cinnamon, and remaining orange juice. Cover, and refrigerate for at least one hour. Garnish with mint if desired.

Nutrition Facts : Calories 69.4 calories, Carbohydrate 16.4 g, Fat 0.3 g, Fiber 1 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 15.6 mg, Sugar 13.7 g

CANTALOUPE SOUP



Cantaloupe Soup image

Provided by Food Network

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 cantaloupe, peeled, seeded, and cubed
1/4 cup dark rum
1/4 cup cream
1 lemon, zested
2 tablespoon orange juice concentrate
4 mint leaves, julienned

Steps:

  • Place everything but the mint leaves in a blender and puree. Strain through a fine chinois or strainer. Chill. Serve in chilled martini glasses with juilenned mint.

CHILLED CANTALOUPE AND MINT SOUP



Chilled Cantaloupe and Mint Soup image

Provided by Katie Lee Biegel

Categories     appetizer

Time 3h10m

Yield 4 servings

Number Of Ingredients 4

1 cantaloupe, seeds and rind removed, cut into chunks
2 tablespoons fresh mint, minced
1 lime, juiced
Salt to taste

Steps:

  • In a blender, combine all ingredients and blend until smooth. Pour into a sealable container and chill for at least 3 hours and up to overnight. Shake well and pour into serving dishes.

CHILLED MELON SOUP



Chilled Melon Soup image

Looking for something to put pizazz in a summer luncheon? Try this pretty, refreshing soup with a kick of cayenne pepper to get the conversation going. -Mary Lou Timpson, Colorado City, Arizona

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 8

3/4 cup orange juice
1 cup plain yogurt
1 medium cantaloupe, peeled, seeded and cubed
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
6 mint sprigs

Steps:

  • Place the orange juice, yogurt and cantaloupe in a blender; cover and process until pureed. Add the honey, salt, nutmeg and cayenne; cover and process until smooth. Refrigerate for at least 1 hour before serving. Garnish with mint sprigs.

Nutrition Facts : Calories 82 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 126mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

CHILLED CANTALOUPE SOUP



Chilled Cantaloupe Soup image

Very refreshing and light. Great start to any meal! Melon, lime and mint- oooohhhhh so fresh and inviting! Posted for Zaar's World Tour 2005- the ingredients are popular in Australia, Asia, Mexico and the SW.

Provided by Mamas Kitchen Hope

Categories     Melons

Time 15m

Yield 6 serving(s)

Number Of Ingredients 5

1 medium cantaloupe, peeled, seeded and cubed
2 cups orange juice
1 tablespoon lime juice
1/2 teaspoon ground cinnamon
of fresh mint, chopped

Steps:

  • In blender or food processor blend together melon and juice until smooth.
  • Place in large bowl and stir in lime juice and cinnamon.
  • Cover and chill for at least 1 hour.
  • Sprinkle with mint to garnish and serve.

Nutrition Facts : Calories 69.7, Fat 0.3, SaturatedFat 0.1, Sodium 15.6, Carbohydrate 16.5, Fiber 1.1, Sugar 14.2, Protein 1.4

CHILLED CANTALOUPE SOUP WITH TARRAGON SYRUP



Chilled Cantaloupe Soup with Tarragon Syrup image

Soup's on. Instead of ice cream, serve bowls of beta-carotene-rich chilled cantaloupe soup with tarragon syrup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 8

1 large ripe cantaloupe (about 4 pounds), seeds and rind removed, cut into chunks, plus thin wedges for garnish
1/4 cup sour cream
2 tablespoons honey, or to taste
4 teaspoons fresh lemon juice
Pinch of coarse salt
3/4 cup sugar
4 sprigs tarragon, plus more for garnish
1 teaspoon fresh lemon juice

Steps:

  • Make the soup: Working in 2 batches, puree cantaloupe, sour cream, honey, lemon juice, and salt in a blender until smooth. Press through a fine sieve into a bowl. Refrigerate until cold, about 1 hour.
  • Make the syrup: Bring sugar and 3/4 cup water to a boil in a saucepan, stirring until sugar has dissolved. Boil until syrup has reduced to 2/3 cup, about 7 minutes. Remove from heat; add tarragon. Transfer to a bowl; refrigerate until cold, 1 hour.
  • Puree syrup, tarragon, and lemon juice in a blender until smooth. Refrigerate until ready to use; stir just before serving.
  • Divide soup among bowls. Drizzle with tarragon syrup; garnish with cantaloupe wedges and tarragon sprigs.

Nutrition Facts : Calories 173 g, Cholesterol 7 g, Fat 2 g, Fiber 1 g, Protein 1 g, Sodium 44 g

CHILLED CANTALOUPE SOUP



Chilled Cantaloupe Soup image

This may be too sweet for a main course, but it is great as an appetizer, or light ending to a meal.

Provided by KittyKitty

Categories     Melons

Time 1h15m

Yield 5 cups

Number Of Ingredients 6

3 medium cantaloupe, halved
1/4 cup dry sherry, plus
2 tablespoons dry sherry
1/4 cup sugar
3/4 cup orange juice
mint leaf

Steps:

  • Discard seeds from cantaloupe. Scoop pulp from each cantaloupe, leaving shells 1/2 inch thick. Cut a thin slice from bottom of each shell, being careful not to cut a hole in the shell. This is so that the shells will sit flat, and can be used as soup bowls.
  • Combine cantaloupe pulp, sherry, sugar, and orange juice in container of an electric blender; process until smooth. Chill thoroughly. Serve in cantaloupe shells, and garnish with mint.

Nutrition Facts : Calories 182.7, Fat 0.7, SaturatedFat 0.2, Sodium 54.4, Carbohydrate 41.4, Fiber 3.1, Sugar 39.3, Protein 3

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Top Asked Questions

How do you make cantaloupe soup?
This cantaloupe soup is so easy! Place everything in a large bowl and process until smooth with an immersion blender, mashing and stirring as you go. You could also do it in batches in a food processor or blender. Enjoy and I’m off to get my daily walk in! Check out my other cold soups you’re sure to love!
Is chilled cantaloupe soup healthy?
Not so with Chef_Gwen’s Chilled Cantaloupe Soup. She adds orange, lemon and lime juice to the fruit, giving it a healthy blast of acidity, and then spices the soup with cinnamon and salt. When you taste it, you first get the sweet fruit, which seems impossibly bright and refreshing, and this is followed by waves of cinnamon.
How do you make cantaloupe salad dressing?
Place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover, and process until smooth. Transfer to large bowl. Stir in lime juice, cinnamon, and remaining orange juice. Cover, and refrigerate for at least one hour. Garnish with mint if desired.
How to cook cantaloupe and orange juice?
Directions Place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover and process until smooth. Transfer to a large bowl; stir in lime juice, cinnamon and remaining orange juice. Cover and refrigerate for at least 1 hour.

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