Cold Cantaloupe Soup With Cucumber Recipes

CHILLED CANTALOUPE SOUP

Steps:

• Cut the melon in half and remove all the seeds and fibers. Slice into 8 slices and peel.
• Cut into 1/2-inch cubes and place in a large bowl.
• Add the orange juice, yogurt, honey and white wine vinegar. Puree with an immersion blender or in a food processor or blender in batches until smooth.
• Adjust sweetness with honey and add a pinch of salt to taste. Serve garnish with orange slices and basil or mint sprigs.

COLD CANTALOUPE SOUP WITH CUCUMBER RECIPE

Steps:

• Place all ingredients except for the mint in a blender. Blend until smooth.
• If too thick to your liking, add a bit more milk.
• Transfer to a container and place in the refrigerator overnight to chill*.
• When ready to serve, pour into serving cups or bowls and top with mint.

CANTALOUPE SOUP

Steps:

• Place the cantaloupes on a flat surface and split them in half. Scoop out and discard the seeds. Use a spoon to scoop out the flesh in small increments. The goal is to tightly pack 3 cups of cantaloupe flesh.
• Place the cantaloupe in the blender and add the lemon juice and cider. Puree until smooth and taste for seasoning. Add the sugar, if needed. Use the water if more liquid is needed. Pour the soup into a medium bowl. Make an ice bath to chill the soup by combining some ice cubes and cold water in the bottom of a larger bowl. Put the soup in the ice bath and store in the refrigerator until ready to serve.
• Season the cucumber lightly with salt and pepper. When ready to serve, pour the soup into the chilled bowls and add some of the cucumber to each.

CHILLED CANTALOUPE SOUP

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.

COLD CANTALOUPE SOUP

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.

CHILLED MELON, CUCUMBER, AND MINT SOUP

Steps:

• Peel, halve, and seed 2 cucumbers, then coarsely chop. (You should have about 4 1/2 cups.) Halve and seed remaining (unpeeled) cucumber; cut into a 1/4-inch dice. Working in batches, puree chopped cucumbers, melon, 1/2 cup lime juice, mint, and ice in a food processor or blender. Season with salt and more lime juice. Transfer soup to a bowl, cover, and refrigerate until ready to serve, up to 2 hours.
• Smear 1/4 cup yogurt onto two sides of each serving bowl. Spoon chilled soup into bowls, drizzle with oil, and sprinkle with diced cucumbers and mint. Serve, with lime wedges.