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Epicurious

Chilled Cantaloupe Soup

It takes minutes to make this sweet soup. Try serving it after a meal rather than before—it’s a wonderful palate cooler after a spicy meal. Or it can be the main event at lunch on a hot summer day, served with blueberry muffins.

Recipe information

  • Yield

    6 servings

Ingredients

8 heaping cups lush, ripe cantaloupe, cut into 2-inch chunks
1 1/2 cups mango nectar or orange-mango juice
1 tablespoon lime juice
2 to 3 tablespoons agave nectar or maple syrup, to taste
Pinch of cinnamon
Pinch of ground nutmeg
1 cup berries, any variety, for garnish
Fresh mint leaves for garnish, optional

Preparation

  1. Step 1

    Set aside about 2 cups of the melon chunks and place the rest in a food processor or blender. Process until smoothly pureed, then add the juices, nectar, and spices. Process again until thoroughly blended. Transfer the mixture to a serving container.

    Step 2

    Cut the reserved melon chunks into 1/2-inch dice and stir them into the soup. Cover and chill for an hour or so before serving. Garnish each serving with some berries and 2 or 3 mint leaves, if desired.

  2. Nutrition Information

    Step 3

    Per serving:

    Step 4

    Calories: 148

    Step 5

    Total fat: 1g

    Step 6

    Protein: 2g

    Step 7

    Fiber: 3g

    Step 8

    Carbohydrate: 37g

    Step 9

    Cholesterol: 0mg

    Step 10

    Sodium: 24mg

Vegan Soups and Hearty Stews for All Seasons
TagsCold SoupSoupSoup/StewCantaloupeMelonFruitCinnamonHerbs & SpicesNutmegBerryMintMainSideLunchDinnerVeganVegetarianNut FreeDairy FreeGluten FreeEasyMake AheadNo-CookFood ProcessorBlenderSummerCookbooks
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