Cantaloupe Soup Recipe
American · Soup · 15 min total
A refreshing chilled soup perfect for hot summer days, blending sweet cantaloupe with a hint of mint and lime.
15
min prep
min prep
4
servings
servings
90
kcal/serving
kcal/serving
Ingredients
- 1 large ripe cantaloupe (about 3 lbs), peeled, seeded, and cubed
- 1/4 cup fresh lime juice
- 2 tablespoons honey
- 1/4 cup fresh mint leaves, plus more for garnish
- 1/4 teaspoon salt
- 1/2 cup cold water
- Optional: 1/4 cup plain yogurt or coconut milk for creaminess
Instructions
- Place the cantaloupe cubes, lime juice, honey, mint leaves, salt, and water in a blender. If using yogurt or coconut milk, add it now.
- Blend on high until completely smooth, about 1-2 minutes.
- Taste and adjust sweetness or lime juice as needed.
- Pour the soup through a fine-mesh strainer into a bowl to remove any fibers (optional but recommended for silky texture).
- Cover and refrigerate until well chilled, at least 1 hour.
- Ladle into bowls and garnish with fresh mint leaves and a drizzle of honey or a dollop of yogurt if desired.
Tips
- Use a very ripe cantaloupe for maximum sweetness.
- Soup can be stored in the refrigerator for up to 2 days.
- For a spicy kick, add a small pinch of cayenne pepper or ginger.
- Serve with a side of prosciutto or grilled shrimp for a light lunch.
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