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!"
Servings: 4
Ingredients
- 1 extra large cantaloupe (orange melon)
- 1/2 cup orange juice
- 1 cup Greek yogurt
- 1/4 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 1/2-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
TIPS TO SELECT A MELON:
- Inspect the melon for 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 for a fresh aroma
- 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