Best 4 Cold Cantaloupe Soup Recipes
Indulge in the refreshing sweetness of summer with our delightful Cold Cantaloupe Soup recipe. This chilled soup is a symphony of flavors, combining the juicy sweetness of cantaloupe with hints of tangy lime and aromatic mint. Blended until smooth and creamy, this soup is a perfect appetizer or light lunch on a hot day.
As a bonus, we've included three additional cantaloupe soup recipes to tantalize your taste buds. Our Cantaloupe Gazpacho offers a unique twist on the classic Spanish soup, with its vibrant orange hue and refreshing cucumber-tomato base. For a creamy and indulgent option, try our Creamy Cantaloupe Soup, which features a luscious blend of cantaloupe, cream, and spices. And if you're looking for a quick and easy soup, our 5-Ingredient Cantaloupe Soup is the perfect choice, with its simple combination of cantaloupe, lime juice, honey, and yogurt.
Whether you prefer a classic cold soup, a creamy indulgence, or a quick and easy fix, our collection of cantaloupe soup recipes has something for everyone. Dive in and experience the delightful flavors of summer with these refreshing and flavorful soups.
COLD CANTALOUPE SOUP
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
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
COLD HONEYDEW AND MINT SOUP IN CANTALOUPE
Categories Soup/Stew Blender Food Processor Freeze/Chill No-Cook Quick & Easy Low Sodium Lime Cantaloupe Honeydew Mint Summer Chill Gourmet
Yield Makes about 6 cups, serving 6
Number Of Ingredients 5
Steps:
- In a blender in batches or in a food processor purée the honeydew, the mint leaves, the lime juice, the sugar to taste, and a pinch of salt until the mixture is smooth, transfer the soup to a bowl, and chill it, covered, for a least 1 hour or overnight. The soup may be made 2 days in advance and kept covered and chilled. Arrange the cantaloupe halves on 6 small plates, ladle the soup into them, and garnish each serving with a mint sprig.
COLD CANTALOUPE AND MINT SOUP
Categories Soup/Stew Blender Vegetarian Quick & Easy Low Sodium Cantaloupe Mint Summer Chill Gourmet
Yield Makes about 4 cups, serving 4
Number Of Ingredients 7
Steps:
- With a vegetable peeler remove zest from lime in strips. In a saucepan simmer water, zest, mint, and sugar, stirring occasionally, 5 minutes. Remove pan from heat and let mixture stand 15 minutes. Pour mixture through a sieve into a bowl, pressing hard on solids, and discard solids. Cool syrup to room temperature.
- Halve and seed cantaloupe. Working in 2 batches, scoop flesh into a blender and purée with syrup until smooth, transferring to a large bowl as pur ed. Stir in wine. Chill soup, covered, until cold, at least 2 hours, and up to 1 day. Skim any foam from top. Serve soup garnished with mint.
COLD CANTALOUPE SOUP
Steps:
- Blend all ingredients in blender until smooth. Chill.
Tips:
- Choose ripe cantaloupe for the best flavor. A ripe cantaloupe will have a deep orange color and a slightly sweet smell.
- If you don't have a blender, you can mash the cantaloupe with a fork or potato masher.
- For a smoother soup, strain the soup through a fine-mesh sieve before serving.
- Garnish the soup with fresh mint leaves or a dollop of yogurt for extra flavor.
- Serve the soup chilled for a refreshing summer treat.
Conclusion:
Cantaloupe soup is a delicious and refreshing way to enjoy this summer fruit. It's easy to make and can be tailored to your own taste preferences. Whether you like it sweet, savory, or somewhere in between, there's a cantaloupe soup recipe out there for you. So next time you're looking for a light and healthy meal, give cantaloupe soup a try!
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