A Summertime Favorite: Chilled Cantaloupe Soup with Fresh Mint

| 6/17/2011 1:04:32 PM

L.HoltI’ve only had it once, but chilled cantaloupe soup is one of my all-time favorite desserts. Just thinking about it makes me want to go buy cantaloupe. It’s sweet and smooth with a hint of citrus and mint and, in my opinion, the best possible way to eat a cantaloupe. I helped my cousin prepare it as a Thanksgiving dessert a few years ago and it has stuck with me as a recipe I want to be sure to try on my own. I haven’t quite gotten around to it yet, but I saw a few recipes for it today and decided that yes, I am going to make this. Maybe I’ll take it as my contribution to next week’s friendly get-together.

This fruit soup is refreshingly cool with mint, lime and a touch of yogurt.
Photo by Justin Kerin/Coutesy Flickr

The best part of this soup is that the cantaloupe provides a perfect base for wonderful fresh herbs and spices. I’ve had it with mint; most recipes call for cinnamon. When I make it I’m going to try ginger or maybe nutmeg. Fresh lavender is another possible addition to the bright flavors of this chilled dessert. For the adventurous, I’ve also seen a recipe that makes this soup with apple cider and curry powder.

Chilled Cantaloupe Soup

• 1 cantaloupe
• 2 cups orange juice, divided (this can be adjusted: consider using fresh lemon or lime juice as a replacement for up to 1/2 a cup of orange juice)
• 1 teaspoon lime juice (unless substituting lime for some of the orange juice)
• 1/4 to 1/2 teaspoon ground cinnamon or ginger (or cardamom, nutmeg or allspice)
• A sprig of your favorite mint variety, for garnish (or a few lavender buds if you’re feeling adventurous)
• 1 tablespoon candied lime zest, for garnish (optional; see recipe below)

1. Seed, peel and cube the cantaloupe. Puree in a blender or food processor with 1/2 cup orange juice.