Cream Of Cantaloupe Soup Recipes

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CHILLED CANTALOUPE SOUP



Chilled Cantaloupe Soup image

Chilled Cantaloupe Soup is super easy and so refreshing! Serve it as a starter for an elegant lunch, light summer supper or as a healthful late afternoon "pick-me-up!"

Provided by By: Carol | From A Chef's Kitchen

Categories     Soups and Stews

Time 15m

Number Of Ingredients 8

1 extra large cantaloupe ((orange melon))
1/2 cup orange juice
1 cup Greek yogurt
1/4 cup honey (or to taste)
1 tablespoon white wine vinegar
Salt (to taste)
Orange wedges (for serving)
Basil or mint sprigs (for serving)

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.

Nutrition Facts : ServingSize 1, Calories 155 kcal, Carbohydrate 34 g, Protein 7 g, Cholesterol 3 mg, Sodium 42 mg, Fiber 1 g, Sugar 32 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, UnsaturatedFat 2 g

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 Alex Guarnaschelli

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 large, or 2 small, cantaloupe (to yield 3 tightly-packed cups sliced cantaloupe)
3 lemons, juiced
1 cup sparkling cider (nonalcoholic)
2 to 3 teaspoons granulated sugar, optional
1/4 cup cold water, optional
1 small cucumber, peeled, seeded and diced
Kosher salt
Freshly ground black pepper

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.

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

CREAM OF CANTALOUPE SOUP



Cream of Cantaloupe Soup image

Make and share this Cream of Cantaloupe Soup recipe from Food.com.

Provided by PollyB

Categories     Lunch/Snacks

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 cups cantaloupe, cut into small pieces
1 cup orange juice
1/2 cup lemon juice
1/2 teaspoon cinnamon
1/2 cup heavy cream
2 tablespoons honey
16 ounces peach yogurt or 16 ounces vanilla yogurt
fresh sliced strawberry

Steps:

  • In a food processor or blender blend the cantaloupe for 10 to 15 seconds.
  • Add the orange juice, lemon juice, and cinnamon.
  • Process for an additional 10 seconds.
  • Add the cream and honey.
  • Scrape down the sides and process an additional 10 seconds.
  • Pour the cantaloupe mixture into a bowl and fold in the yogurt.
  • Refrigerate for several hours.
  • To serve place in a bowl and garnish with fresh strawberries.

"CREAMY" CANTALOUPE SOUP



Make and share this "creamy" Cantaloupe Soup recipe from Food.com.

Provided by dbrand

Categories     Melons

Time 10m

Yield 3 serving(s)

Number Of Ingredients 5

1 medium cantaloupe, ripe
1 cup orange juice
2 tablespoons mint leaves, chopped
1 tablespoon honey
1/2 cup nonfat yogurt, plain

Steps:

  • Peel the cantaloupe and cut it in to cubes.
  • Place the cantaloupe, orange juice, and mint leaves in the food processor and liquify.
  • Add the honey and the yogurt, whirl until the mixture is very smooth.
  • Cover and chill for at least one hour before serving. Garnish with sprigs of mint.

Nutrition Facts : Calories 144.7, Fat 0.6, SaturatedFat 0.2, Cholesterol 0.8, Sodium 62.3, Carbohydrate 32.7, Fiber 1.9, Sugar 30.3, Protein 4.5

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.

CREAM OF CANTALOUPE SOUP



Cream of Cantaloupe Soup image

This cantaloupe soup includes orange juice, lemon juice, cinnamon, honey, heavy cream, lemon, peach or vanilla yogurt & topped with sliced strawberries.

Provided by Eileen Goltz

Categories     Dairy

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 8

2 cups cantaloupe, cut into small pieces
1 cup orange juice
½ cup lemon juice
½ teaspoon cinnamon
½ cup heavy cream
2 Tablespoons honey
16 oz. lemon, peach, or vanilla yogurt
Fresh sliced strawberries

Steps:

  • In a food processor or blender blend the cantaloupe for 10 to 15 seconds. Add the orange juice, lemon juice, and cinnamon. Process for an additional 10 seconds.Add the cream and honey. Scrape down the sides and process an additional 10 seconds.Pour the cantaloupe mixture into a bowl and fold in the yogurt.Refrigerate for several hours.To serve place in a bowl and garnish with fresh strawberries.

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

SUMMERTIME MELON SOUP



Summertime Melon Soup image

Valerie Black reports from Fairfield Bay, Arkansas that her summertime soup always elicits a sweet response. "Guests never fail to request the recipe," she reveals. "To make it look even better, I often serve it in cantaloupe 'bowls'.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 7

5 cups seeded cubed watermelon
1 pint fresh strawberries, hulled and cut in half
1/4 cup sour cream
2 tablespoons milk
2 tablespoon sugar
3 to 4 cantaloupes, optional
Additional fresh strawberries, optional

Steps:

  • In a small bowl, combine watermelon and strawberries. Puree in batches in a blender, adding the sour cream, milk and sugar to the last batch. Pour into a 2-qt. container and mix well. Cover and chill at least 3 hours. , To serve soup in cantaloupe bowls, cut cantaloupes in half; hollow out melon and seeds, leaving about a 1-1/2-in. shell if desired. Cut a decorative edge if desired. Add soup; garnish with a strawberry if desired.

Nutrition Facts : Calories 71 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 8mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

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