Cool down this summer with my Easy Chilled Cantaloupe Soup. Not only is it light, refreshing and healthy, but it makes a perfect breakfast, elegant lunch, a delicious pick me up afternoon drink, starter for a romantic dinner or even a delicious cocktail!
Melons are an iconic summertime fruit usually cut into wedges filled with other fruits, long boat shaped slices, melon balls or bite sized cubes. But have you tried making an Easy Chilled Cantaloupe Soup? Imagine yourself sitting on your porch on a warm summer day sipping this fruity chilled concoction. Well imagine no more. This soup is so quick, easy, healthy and refreshing you will be making it all melon season! And with only 5 inexpensive ingredients, it will also be your most versatile recipe as well!
Breakfast- I love a great fruit platter for breakfast, but this soup is a great alternative. Top it with a dollop of Greek yogurt, berries and some granola for a full packed protein healthy meal.
Lunch- Elevate the soup with a dollop of creme fraiche and crispy bacon for a delicious lunch!
Afternoon Pick Me Up-Feeling a bit sluggish in the afternoon? Hydrate by blending up this soup with some cucumber.
Dinner- Are you cooking up a romantic dinner or an elegant dinner party? Serve this soup in small vintage crystal stemmed champagne glasses and top with a sprig of fresh mint. Your guests will be soooo impressed!
Cocktails Please!- Add your favorite alcohol such as a spiced rum, melon liquor, raspberry vodka, flavored seltzer or my favorite, place half way up a fluted champagne glass and top with prosecco!
The Method to Easy Chilled Cantaloupe Soup
ingredients:
- cantaloupe
- key lime juice (fresh squeezed if you can find them otherwise I recommend Nellie & Joes)
- coconut water
- raspberries
- sugar
basic instructions:
The first step in making this Easy Chilled Cantaloupe Soup is to cut up the melon. Slice the 2 ends off and stand the melon up on one end. Carefully take the knife and starting at the top peel dowl just below the rind. When the rind is completely off, cut the melon in half, scoop out the seeds and chop into pieces.
Meanwhile place 1 1/2 cups of raspberries in a bowl and top with 1/2 cup of sugar. Let sit for 1/2-1 hour. Blend up the berries then push through a sieve to remove the seeds. I find it easiest to push the coulis into a measuring cup for easy pouring later on.
To make the soup, add 1 1/2 cups of melon with1 tablespoon key lime juice to blender. Pour in coconut water up to 1/3 of the container. Blend thoroughly. Place the soup into serving vessel and swirl the raspberry coulis through the top.
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Cook’s Notes:
tips for success:
Make sure to use a ripened freshly picked local cantaloupe for best flavor!
recipe variations:
Swap out the raspberry coulis for blueberry or blackberry.
This technique would also work with Honeydew melon!
Freeze the melon mixture for a couple of hours, scraping every half hour to create a granita or sorbet.
serving suggestions:
Prosciutto wrapped shrimp would make a delicious accompaniment.
A charcuterie board with feta or goat cheese, Italian cured meats, nuts, crackers and grapes would be an easy meal to throw together!
The Essentials:
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