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    YOU ARE HERE: Home » Recipes » Soups and Stews

    By Carol · Published: Jul 27, 2017 · Modified: Jun 9, 2021 · This post may contain affiliate links. Please read my disclosure.

    Chilled Cantaloupe Soup

    Jump to Recipe
    4.47 from 54 votes
    15 minutes
    Chilled Cantaloupe Soup is super easy, creamy and so refreshing! Serve it as a starter for an elegant lunch, light summer supper or as a healthful late afternoon "pick-me-up!"

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

    Photo of Chilled Cantaloupe Soup in glasses garnished with orange slices and fresh basil leaves.

    The inspiration behind this recipe:

    I’ve been neglecting myself lately and I’m feeling the effects.  After attending two food blogging conferences earlier this year and then making our summer trip up to Wisconsin (hello bratwurst, fish fries, cheese curds and too many strawberry desserts), my clothes have gotten a little tight.

    I probably won’t start a full-fledged diet, but I am trying to make some healthy changes.  Rather, I’m hoping less chocolate, less wine, getting more exercise every day and adding something healthful like this Chilled Cantaloupe Soup will help!

    Photo of Chilled Cantaloupe Soup garnished with an orange wedge and fresh basil.

    I love cold soups in the summer.  Chilled Cantaloupe Soup is healthful, light, versatile and perfect on a hot summer day!  Greek yogurt adds a creamy texture in addition to adding protein, making it perfect for a refreshing late afternoon “pick-me-up.”  It’s also elegant enough to serve as a starter for a summer luncheon or light dinner.

    Tips for picking a perfect melon:

    Because you can’t see inside, picking a ripe, juicy melon can be challenging.  Here are some tips:

    • Inspect the melon for any defects such as soft spots, cracks, bruises or moldy patches.
    • Check the color.  A ripe melon will have a dull cast.
    • Choose a melon that is heavy for its size.
    • Tap the melon and listen for a hollow sound.
    • Give it the smell test.  Does the stem end have a fresh melon aroma?

    Always wash cantaloupe or any melon well before cutting into it.  Keep in mind that melon was on the ground–somewhere–and could potentially have something dangerous on it.  When you cut into it, you transfer what is on the outside to the inside.

    Photo of Chilled Cantaloupe Soup glasses with basil leaves on the surface and orange wedges in small white bowl in the background.

    This cantaloupe soup is so easy!  Place everything in a large bowl and process until smooth with an immersion blender, mashing and stirring as you go.  You could also do it in batches in a food processor or blender.

    Enjoy and I’m off to get my daily walk in!

    Check out my other cold soups you’re sure to love!

    • Very Veggie Gazpacho
    • Cold Thai Cucumber Avocado Soup with Cucumber Relish
    • Mango Gazpacho with Crab and Jalapeno Relish
    Chilled Cantaloupe Soup

    Chilled Cantaloupe Soup

    4.47 from 54 votes
    By: Carol | From A Chef's Kitchen
    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!"
    PRINT RECIPE PIN RECIPE
    Prep Time 15 mins
    Total Time 15 mins
    Course Soups and Stews
    Cuisine American
    Servings 4
    Calories 155 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Food Processor
    • Breville Immersion Blender

    Ingredients
      

    • 1 extra large cantaloupe - (orange melon)
    • ½ cup orange juice
    • 1 cup Greek yogurt
    • ¼ cup honey - or to taste
    • 1 tablespoon white wine vinegar
    • Salt - to taste
    • Orange wedges - for serving
    • Basil or mint sprigs - for serving

    Instructions
     

    • Cut the melon in half and remove all the seeds and fibers. Slice into 8 slices and peel.
    • Cut into ½-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.

    Notes

    MAKE AHEAD:  Can be made 1-2 days ahead of time.  Refrigerate until ready to serve.

    Nutrition

    Serving: 1 | Calories: 155kcal | Carbohydrates: 34g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 42mg | Potassium: 513mg | Fiber: 1g | Sugar: 32g | Vitamin A: 4731IU | Vitamin C: 66mg | Calcium: 72mg | Iron: 1mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
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    Categories: Appetizers and Snacks

    Reader Interactions

    Comments

    1. Julie Bou says

      September 03, 2021 at 1:51 pm

      This soup is absolutely fantastic. It tastes like an orange cream cycle, which is great for those of us a little iffy on the taste of cantaloupe. I’ve served it for a first course in bowls, mocktails or breakfast in a glass. You may as well make with a double batch since you’ll want plenty left over if serving to company, especially considering cutting the cantaloupe makes such a sticky mess.

      Reply
      • Carol says

        September 03, 2021 at 6:55 pm

        Hi, Julie, Thanks so very much! What a nice comment to come home to after a long day. So glad you’re enjoying!

        Reply
    2. Nicky says

      June 15, 2021 at 9:33 am

      How long will the soup last in the refrigerator?

      Reply
      • Carol says

        June 15, 2021 at 10:51 am

        Hi, Nicky, Thanks so much for your question. This should be fine for two days or so in the refrigerator. Hope you enjoy!

        Reply
    3. Judith says

      March 26, 2021 at 4:31 pm

      Can this soup be frozen?

      Reply
      • Carol says

        March 27, 2021 at 8:35 am

        Hi, Judith, Thanks so much for your question. I would not freeze it with the yogurt. I think you could get everything else blended together and stir the yogurt in before serving. Thanks again and hope that helps!

        Reply
    4. Edna Robbins says

      August 23, 2019 at 11:25 am

      What a great soup! I followed the recipe exactly. My melon was a Tuscan cantaloupe. It was a show stopper. Thanks

      Reply
      • Carol says

        August 23, 2019 at 7:13 pm

        Thanks so much, Edna! It’s such a simple soup yet with fresh, seasonal melon, it’s over the top! Thanks again and so glad you and your guests enjoyed!

        Reply
    5. Anonymous says

      July 06, 2019 at 2:32 pm

      5 stars

      Reply
    6. Anonymous says

      July 06, 2019 at 4:29 am

      5 stars

      Reply
    7. Anonymous says

      July 03, 2019 at 3:46 am

      4 stars

      Reply
    8. April Dolan says

      June 22, 2019 at 5:20 pm

      Can I use coconut milk in place of yogurt?

      Reply
      • Carol says

        June 23, 2019 at 9:59 pm

        Hi, April, Coconut milk should be just fine! Hope you enjoy!

        Reply
    9. Anonymous says

      June 22, 2019 at 2:42 pm

      5 stars

      Reply
    10. Anonymous says

      February 24, 2019 at 7:52 pm

      5 stars

      Reply
    11. Pam Brand says

      July 27, 2017 at 7:20 pm

      Hi Carol, Popping in for a visit from the FB group. This sounds so yummy. I love cantaloupe, though I haven’t had nearly enough this summer.

      Just wanted to say hi. Your site is great. The photos are just stunning — something we have been working hard to improve on ours.

      Looking forward to seeing more of your work.

      Reply
      • Carol says

        July 27, 2017 at 7:46 pm

        Thanks, Pam! I look forward to getting to know you and my fellow foodies in the group!

        Reply

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