When I made this soup recently and a friend had her first sip…the look and sound…well I don’t know if I dare put a rating on it! Let’s just say that she really enjoyed it!!!
Chilled cantaloupe soup is the perfect summer dessert! I like serving it in one of my grandmother’s “Bridal Wreath” china teacups on matching saucer with a sprig of mint or lime slice as a finishing touch. A tiny wafer or shortbread on the side of the saucer is the perfect finish. It is so fresh and delish! Be SURE though that the cantaloupe is ripe and flavourful as anything less than that really detracts from the soup’s flavour. Additional honey is the possible remedy if the cantaloupe is not the best.
- 1 extra large cantaloupe (orange melon)
- 1/2 cup orange juice
- Juice of 1 lime
- 1 cup Greek yogurt
- 8 mint leaves massaged and cut into strips
- 1/4 cup honey or to taste
- 1 tablespoon white wine vinegar
- Salt to taste
- Orange wedges for serving
- Mint leaves and lime or orange slice for serving
- Cut the melon in half and remove all the seeds and fibers. Slice into 8 slices and peel.
- Cut into cubes and place in a large bowl or I like making it in a tall juice container as it contains any splashing.
- Add the orange juice, yogurt, honey and white wine vinegar. Puree with an immersion blender or in a food processor or blender in batches until smooth.
- Adjust sweetness with honey and add a pinch of salt to taste. Serve garnished with lime or orange slices and basil or mint sprigs.
Make Ahead Note – Can be made 1 to 2 days ahead of time. Refrigerate until ready to serve.