Loris Thai Cantaloupe Soup Recipes

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CANTALOUPE, LIME, AND CHILI SOUP



Cantaloupe, Lime, and Chili Soup image

Cold soups are best served in chilled bowls. Put them in the freezer for 10 minutes to ensure the soup stays cold while you eat.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 4

3-pound cantaloupe
3/4 teaspoon sambal oelek (Asian chili paste)
3 tablespoons fresh lime juice
1/4 teaspoon coarse salt

Steps:

  • Cut flesh of cantaloupe into large chunks. Puree with sambal oelek, lime juice, and salt in a blender until smooth. Refrigerate until cold, about 1 hour. Stir well, and swirl in more sambal oelek if desired before serving.

Nutrition Facts : Calories 97 g, Fat 2 g, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, Sodium 148 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

THAI CANTALOUPE SOUP



Thai Cantaloupe Soup image

This is so yummy! Most cantaloupe soups are served cold. Don't be alarmed by this being served hot, It is out of this world! Just came up with it out of the necessity to use up an aging piece of fruit, plans for a Thai meal and a chilly October night--enjoy!

Provided by Lori 13

Categories     Melons

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 medium cantaloupe
3 tablespoons canola oil
1 small onion (chopped)
3/4 cup grape tomatoes (or 1 tomato, chopped)
2 cups water
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
3 teaspoons nuoc nam (fish sauce)
1 green onion (minced)
2 tablespoons peanuts (chopped)
1 tablespoon cilantro (minced)

Steps:

  • Half cantalope, discard seeds, scoop out flesh and set aside.
  • Reserve shells to use for "bowls".
  • Heat oil in a saucepan.
  • Add onion.
  • Sauté 2 minutes.
  • Add cantaloupe flesh and tomatoes.
  • Cook 5 minutes.
  • Add the next 5 ingredients.
  • Bring to a boil.
  • Reduce.
  • Simmer 5 minutes.
  • Purée in batches.
  • Return to pot.
  • Re-heat.
  • Ladle into shells.
  • Top with the last 3.
  • YUM!

Nutrition Facts : Calories 193.5, Fat 13.1, SaturatedFat 1.1, Sodium 667.1, Carbohydrate 18.8, Fiber 2.3, Sugar 15.2, Protein 3

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.

THAI-INSPIRED CANTALOUPE SOUP



THAI-INSPIRED CANTALOUPE SOUP image

Categories     Soup/Stew     Fruit     No-Cook     Low Fat     Vegetarian     Quick & Easy     Low Cal     Wheat/Gluten-Free     Lunch     Healthy

Yield 2 Bowls

Number Of Ingredients 7

1 cantaloupe, cut into 1" cubes
4 tbsp plain Greek yogurt
10 leaves of fresh basil
2 tsp honey
1 tsp lemon or lime juice
1/2 tsp curry powder (or more, to taste)
Salt to taste

Steps:

  • Blend and chill

LORI'S THAI CANTALOUPE SOUP



Lori's Thai Cantaloupe Soup image

Make and share this Lori's Thai Cantaloupe Soup recipe from Food.com.

Provided by Lori 13

Categories     Melons

Time 35m

Yield 2 serving(s)

Number Of Ingredients 11

1 medium cantaloupe
3 tablespoons canola oil
1 small onion (minced)
3/4 cup grape tomatoes (halved)
2 cups water
1 tablespoon sugar
1/2 teaspoon cayenne
3 teaspoons nuoc nam
1 green onion (minced)
2 tablespoons peanuts (chopped)
cilantro (minced)

Steps:

  • Halve cantaloupe. Scoop out seeds. Remove flesh, reserving shells for "bowls".
  • Heat oil in a saucepan. Add onion. Sauté 2 minutes.
  • Add tomatoes and the cantaloupe. Sauté 5 minutes.
  • Add the water, sugar, cayenne and nuoc nam.
  • Simmer 5 minutes.
  • Puree.
  • Return to pot. Re-heat.
  • Top with the green onion, peanuts and cilantro, to taste.
  • YUM!

Nutrition Facts : Calories 386.9, Fat 26.1, SaturatedFat 2.3, Sodium 752.7, Carbohydrate 37.5, Fiber 4.7, Sugar 30.4, Protein 6

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