Chilled Cantaloupe Soup

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If you’ve been itching to try cold soups, why not start with a chilled cantaloupe soup? Not only is this dish light and refreshing, it is also relatively easy to make, and will be the perfect dish for people who want to start experimenting with making different cold soups. This will not take up much of your time, as it should be ready in about ten minutes. It is also super creamy and can serve as a starter for lunch or a late afternoon meal. It is a delicious, healthy and proteinous cold soup, and this makes it really versatile. The chilled cantaloupe soup incorporates only a handful of ingredients, so it is important to get the right portions of these ingredients.

Before we dive right into the ingredients, here are some fun facts about cantaloupes.

  • Cantaloupe derives its name from the town of Cantalupo, Italy, where cantaloupe seeds arrived from Armenia and were planted in the Papal Gardens in the 16th century.
  • It has plenty of relatives! Cantaloupe are members of a vine-crop family known as Cucurbitaceae, which includes other melons, squash, cucumbers, pumpkins, and gourds.
  • Low-calorie goodness! An average-sized cantaloupe contains just 100 calories. Who knew something so sweet could be good for you?
  • Cantaloupes tell you when they’re ripe. The vine will naturally slip from the fruit when it’s harvest time. You’ll also notice the skin will turn creamy-beige under the “netted” pattern on the melon.
  • Cantaloupe is packed with Vitamin A and antioxidants such as beta-carotene, lutein, zea-xanthin and cryptoxanthin. That means protection against colon, prostate, breast, endometrial, lung, and pancreatic cancers.

Okay, so now let’s get into the ingredients needed.

Chilled Cantaloupe Soup

This recipe is a delicious, healthy and proteinous cold soup.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Soup
Cuisine: Italian
Keyword: cantaloupe, chilled, soup
Servings: 6 people
Calories: 115kcal


  • 1 cantaloupe peeled, seeded and cut into large chunks
  • 1/2 cup orange juice
  • 3/4 cup plain nonfat Greek yogurt
  • 1 teaspoon honey or to taste
  • 1 teaspoon of freshly grated ginger
  • 1/4 teaspoon salt
  • Orange wedges for serving
  • 1 sprig fresh mint for garnish


  • Place all ingredients, except for the mint and orange wedges, 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 the remaining mixture.
  • Taste and adjust sweetness by whisking in more honey or even orange juice if desired.
  • Refrigerate at least 2 hours before serving.
  • Pour the chilled soup into four to six soup bowls. Serve garnish with orange slices and fresh mint sprigs.

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