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!”
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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!
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.
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
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
Nutrition
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.
Carol says
Hi, Sarah, Thanks so very much and so glad you enjoyed!! Love that you’re able to get such good local cantaloupe and I LOVE your idea of the splash of vodka! Thanks again!
Julie Bou says
This soup is absolutely fantastic. It tastes like an orange creamsicle, 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.
Carol says
Hi, Julie, Thanks so very much! What a nice comment to come home to after a long day. So glad you’re enjoying!
Deenda says
whats a cream cycle?
Carol says
Hi, She meant Creamsicle, as in the ice cream bar. I edited her comment so there’s no confusion with anything else. Thank you for your question.
Nicky says
How long will the soup last in the refrigerator?
Carol says
Hi, Nicky, Thanks so much for your question. This should be fine for two days or so in the refrigerator. Hope you enjoy!
Merle Kierson says
This was a big hit with my lady friends. I served it at a lite summer dinner. I did make it the day before and it was fine. I am making it again for a dinner party this week. So easy and we love it.
Carol says
Hi, Merle, Thanks so very much and glad everyone enjoyed!
Judith says
Can this soup be frozen?
Carol says
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!
Edna Robbins says
What a great soup! I followed the recipe exactly. My melon was a Tuscan cantaloupe. It was a show stopper. Thanks
Carol says
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!
Anonymous says
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April Dolan says
Can I use coconut milk in place of yogurt?
Carol says
Hi, April, Coconut milk should be just fine! Hope you enjoy!
Anonymous says
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Pam Brand says
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.
Carol says
Thanks, Pam! I look forward to getting to know you and my fellow foodies in the group!
Sarah Andrews says
Amazing and refreshing! We live in western Colorado and I just made this with our local Rocky Ford cantaloupe. Wow! I need more cantaloupe! I think I might add a splash of vodka for Sunday brunch next time!