Chilled Cantaloupe Soup

refreshing to the taste, surprise to the eyes

This easy cantaloupe soup recipe is one of my go-to favorites in the summer when sweet cantaloupe is plentiful and is a fresh fruit. I must admit I serve it all year long, however, at ladies’ lunches and other afternoon gatherings. It is one of my favorite chilled soups.

The cantaloupe soup makes a beautiful presentation with fresh mint leaves. Serve it bowls as a course, or shot glasses as an appetizer. And serve it alongside my Smoked Chicken Salad recipe for the perfect match.

cooking information

• Yield: 4 Bowls
• Prep Time: 20 minutes
• Cooking Time: 0 minutes

all ingredients

• 2 Cantaloupes
• 1/4 Cup Sugar
• 2 Teaspoons Kosher Salt
• Fresh Mint

recipe instruction

1. Peel the outside of the cantaloupe. Slice in half and remove all of the seeds.

2. Prepare your food processor with the “s” shaped blade. Puree one cantaloupe at a time until it has a fine, smooth consistency. Pour the pureed cantaloupe into a larger bowl.

3. Add your sugar and your salt and place in the refrigerator.

4. Spoon into bowls with a few thin slices of fresh mint.

cooking tips

• If you prefer melon, you could always substitute with melon or use a combination of cantaloupe and melon.
• If the cantaloupe is out of season and particularly sour, you can always add more sugar, or even dilute with a touch of water.
• For a fun twist, add 1 cup of champagne or rose wine for a bubbly tingle on your tongue and just a touch more flavor.
• Serve this soup in shot glasses as a clever appetizer, or even an amuse bouche.