Chilled Cantaloupe Soup is colorful, refreshing and delicious. This soup is perfect for a luncheon, baby shower or bridal shower.
This chilled soup also makes a pretty first course for a spring or summer meal. I’ve even had it for breakfast. Don’t judge; it’s that good!
I didn’t grow up eating chilling soups. I only ate hearty bowls of soup in the wintertime when it was cold outside. Then I enjoyed chilled soup on a cruise. When I returned home, I recreated Chilled Strawberry Soup for a ladies luncheon and I was hooked.
Since then, I’ve been crazy about chilled soups. Chilled Cantaloupe Soup is so easy to make and is probably my favorite of all chilled soups. There’s no cooking involved. You just need a blender or food processor to make this soup. Oh, and pretty bowls for serving.
Chilled Cantaloupe Soup Ingredients
For this recipe, you’ll need the following ingredients:
- Cantaloupes, cut into cubes
- Orange Juice Concentrate
- Fresh Lime Juice
- Fresh Mint
- Nonfat Vanilla Yogurt
- Salt (optional)
- Fresh Strawberries To Make a Flower Garnish (optional)
How to Choose A Fresh Cantaloupe
The best way to choose a cantaloupe is by using your nose. That’s right! Take a whiff of the blossom end – the end opposite of the stem.
Cantaloupes, also called muskmelons, should have a sweet, musky scent. Also, look for a cantaloupe that is heavy for its size.
Take a look at the rind. A fresh melon has a rind that resembles a raised netting surface. Avoid melons with dents, black spots or punctures.
How To Cut a Cantaloupe
If you grew up growing and eating cantaloupes like me, this may be a no-brainer. But if this is your first time cutting a cantaloupe, let me help you out a bit.
- Wash the rind of the cantaloupe with water only.
- Cut the melon in half with a sharp knife. Use a cutting board or flat surface.
- Use a spoon to scrape out the seeds from the center of each half. Discard the seeds or roast them like pumpkin seeds, if desired.
- Cut each half into wedges.
- Cut into cubes. Then cut along the bottom to remove the cubes from the rind.
How To Make Chilled Cantaloupe Soup
In a blender, add cantaloupe cubes, orange juice, lime juice, fresh mint, honey, and yogurt. Blend until smooth.
Transfer to a bowl and stir in a dash of salt, if desired. The salt brings out the flavor of the cantaloupe. Chill until time to serve.
This soup can be made a day in advance and chilled overnight. Remember, it makes 8 small servings. When I’m making this soup for my husband and me, I cut all the ingredients in half and it comes out perfectly every single time.
Flower Garnishes for Chilled Cantaloupe Soup
Flower-shaped garnishes are completely optional. If I’m eating leftover soup from the day before, I forego the garnish. However, if I’m serving soup to family or friends, the garnish really adds color to the soup.
After spooning soup into shallow bowls, add a strawberry flower to the middle of each bowl. You will need five strawberry slices, tips pointing out, to look like a flower. For the middle of the flowers, cut horizontal round slices.
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- 2 cantaloupes, cut into cubes
- 1/4 cup orange juice concentrate
- Juice of one lime
- 2 Tablespoons fresh mint
- 1 Tablespoon honey
- 2 cups nonfat vanilla yogurt
- Dash of salt
- Fresh Strawberries (optional flower garnish)
- In a blender or food processor, combine the cantaloupe cubes, orange juice concentrate, lime juice, mint, honey, and yogurt. Blend until smooth.
- Transfer to a bowl and stir in a dash of salt if desired. Chill until ready to serve (or at least 30 minutes.)
- To make the strawberry flower garnishes: Before serving soup, add a rounded strawberry slice to the center of each bowl of soup. Surround each slice with 5 slices of strawberries, tips pointing out to look like a flower.
Chilled Cantaloupe Soup can be made a day ahead and chilled overnight in the fridge.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 117Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 2mgSodium 70mgCarbohydrates 27gFiber 2gSugar 19gProtein 3g