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!”
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.
Because you can’t see inside, picking a ripe, juicy melon can be challenging. Here are some tips from The Kitchn on how to select a good melon: 5 Tips for Picking Perfect Melons.
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
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- 1 very 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
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.
Amount Per Serving: Calories: 115Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 124mgCarbohydrates: 25gFiber: 1gSugar: 23gProtein: 5g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.