Chilled Cantaloupe Soup
We topped it with the reccomended yogurt, thinned with milk, and it was a big hit, even with Amanda's 3-year-olds.
Simple ingredients, and a very simple method, leave no excuses not to try this at home.
We did a lot of juicing that day. Luckily, Amanda is very handy with a reamer.
This soup is so easy, that after the cantaloupe is cut and measured, the work is basically done.
Toss the melon, juices, honey and cinnamon together...
And just blend it all!
The soup looks incredibly smooth and creamy.
And Amanda likes to live dangerously by taking the top off the blender while it's going. Admittedly, it looked cool, but we do not reccomend trying this at home -- blender disasters are a...
We poured it right into a pitcher to chill, so that serving would be as simple as possible.
Merrill employs a great technique for chiffonading mint -- just use scissors!
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A&M say: Cantaloupe soup is often overly sweet and one-dimensional. Not so with Chef_Gwen’s Chilled Cantaloupe Soup. She adds orange, lemon and lime juice to the fruit, giving it a healthy blast of acidity, and then spices the soup with cinnamon and salt. When you taste it, you first get the sweet fruit, which seems impossibly bright and refreshing, and this is followed by waves of cinnamon. The soup, which takes 5 minutes to prepare, separates as it sits, so give it a stir before serving and get it ice, ice cold. And don’t forget the mint and yogurt swirls, which aren’t merely decorative -- the yogurt enriches the soup and the mint adds a note of freshness. - A&M
Chef Gwen says: The recipe hails from my cookbook, The Cool Mountain Cookbook, which is a compilation of home-tested recipes from fabulous ski resorts around the country. This particular recipe is adapted from the Topnotch Resort in Stowe, VT. Although it calls for cantaloupe, a really ripe honeydew melon would make a lovely substitution. A swirl of yogurt thinned with a little milk on top would be a nice, creamy garnish. - Chef Gwen
Serves 6
- 6 cups chopped cantaloupe, about 1 (4 pound) melon
- 1 1/2 cup orange juice
- 1/4 cup fresh lemon juice
- 1/4 cup fresh lime juice
- 2 tablespoons honey
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 sprig fresh mint
- Place all ingredients, except for the mint, in a large bowl and stir.
- Place half the mixture in a blender and puree until smooth. Pour soup into a pitcher, and repeat with remaining mixture.
- Taste and whisk in more cinnamon, honey or even lemon juice if desired. It should taste sweet and tart, with only a hint of cinnamon. Chill the soup until ready to serve.
- Remove the mint leaves from the stem (discard) and stack the leaves on top of each other. Roll lengthwise into a tight "cigar." Slice crosswise into thin strips.
- Pour the chilled soup into six soup bowls. Garnish each with a sprinkle of shredded mint and serve.
- Your Best Cold Soup Contest Winner!






6 months ago mmann15
We loved this, though I found one cantaloupe (as recipe suggests) to only be enough for 2 people. I cut the rest of the recipe by half and did just fine, but next time I will use 2 melons and keep the rest of the ingredients as written. By the way, my husband thought it was "good enough for dessert!"
7 months ago Kathy Cooks
I made this last night...What a winner! So delicious and I even got my husband to try it. He thought it was another example of my divine cooking...lol..little does he know how easy this recipe is! Thank you so much for this cooling treat..:) It goes in my permanent gotta-make-this-again recipe file...
7 months ago sboulton
I make cantaloupe soup a lot because I live in southern cal and it's always hot and melons are plentiful, but instead of regular honey, I use lavendar honey and no cinammon and the combination of the lavendar and the melon is divine.
8 months ago dani
I can see why it's a winner. We loved it! Like having a dreamsicle for dinner. Yummy!
9 months ago 102bleu
this soup was just what i was looking for this spring...have a great fresh produce market open only thurs to sat and they had lovely small cantaloupes. used pineapple nectar instead of oj and it is great.
over 1 year ago Queen Bee
I made this soup and found it light and refreshing. However, Drone would not even consider "cold soup", so I poured it in a mug and called it "citrus melon cooler". A neighbor had given us a loaf of blueberry bread that complemented the soup nicely.
over 1 year ago mpm6228
I added mint from my garden, a touch of cayenne and omitted honey. Delicious. I always was turned off by the idea of cantaloupe soup until I saw this recipe.
almost 2 years ago Wicko
Although it is still the dead of Winter, I decided to make this anyway and it is dee-lish. You aren't kidding about it taking 5 minutes to prepare, either. Highly recommended. Will use a little less salt next time. Thnx for a great easy recipe.
over 3 years ago ENunn
I cannot wait to make this; I usually find cold soups and creative approaches to cantaloupe ridiculous: why not just eat the fruit? But this is right up my alley. Thanks for sharing it.
over 3 years ago ENunn
I cannot wait to make this; I usually find cold soups and creative approaches to cantaloupe ridiculous: why not just eat the fruit? But this is right up my alley. Thanks for sharing it.
over 3 years ago ENunn
I cannot wait to make this; I usually find cold soups and creative approaches to cantaloupe ridiculous: why not just eat the fruit? But this is right up my alley. Thanks for sharing it.