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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Chilled Cantaloupe Soup
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!"
Ingredients
- 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
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.
Nutrition Information:
Yield:
6Amount 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.
Julie Bou says
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.
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!
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!
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!
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!
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!