Time 10m Yield 6 servings Number Of Ingredients 4 Steps:
Cut cantaloupe in 1-inch chunks. Place about 1/4 of them in a blender and process at high speed until puréed. Once you have a purée, gradually add remaining melon, processing until the mixture is smooth. Add lime juice and blend briefly. Season with salt to taste and blend again. Refrigerate until ready to serve, or serve at once. Divide soup among 6 soup plates and drizzle a little balsamic vinegar in a circular or squiggly pattern on top of each.
Time 1h20m Yield 6 Number Of Ingredients 4 Steps:
Peel, seed, and cube the cantaloupe. Place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover, and process until smooth. Transfer to large bowl. Stir in lime juice, cinnamon, and remaining orange juice. Cover, and refrigerate for at least one hour. Garnish with mint if desired.
Time 15m Number Of Ingredients 8 Steps:
Cut the melon in half and remove all the seeds and fibers. Slice into 8 slices and peel. Cut into 1/2-inch cubes and place in a large bowl. 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 garnish with orange slices and basil or mint sprigs.
Time 20m Yield 4 servings Number Of Ingredients 8 Steps:
Place the cantaloupes on a flat surface and split them in half. Scoop out and discard the seeds. Use a spoon to scoop out the flesh in small increments. The goal is to tightly pack 3 cups of cantaloupe flesh. Place the cantaloupe in the blender and add the lemon juice and cider. Puree until smooth and taste for seasoning. Add the sugar, if needed. Use the water if more liquid is needed. Pour the soup into a medium bowl. Make an ice bath to chill the soup by combining some ice cubes and cold water in the bottom of a larger bowl. Put the soup in the ice bath and store in the refrigerator until ready to serve. Season the cucumber lightly with salt and pepper. When ready to serve, pour the soup into the chilled bowls and add some of the cucumber to each.
Time 20m Yield 4 servings Number Of Ingredients 6 Steps:
Place everything but the mint leaves in a blender and puree. Strain through a fine chinois or strainer. Chill. Serve in chilled martini glasses with juilenned mint.
Time 1h10m Yield 6 serving(s) Number Of Ingredients 8 Steps:
In blender, mix lemon juice, honey and nutmet with cantaloupe pieces. Blend in orange juice and wine. Chill thoroughly, about 1 hour. Before serving, mix well. Put 4 watermelon balls in each chilled soup plate, pour soup over and garnish with a dollop of whipped cream.
Time 10m Yield 6 servings. Number Of Ingredients 5 Steps:
Place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover and process until smooth. , Transfer to a large bowl; stir in lime juice, cinnamon and remaining orange juice. Cover and refrigerate for at least 1 hour. Serve with mint if desired.
Yield Serves 4 Number Of Ingredients 5 Steps:
In a blender, combine the honeydew, sugar, almond extract, and almond milk and blend until very smooth. Chill until cold. Use a melon baller to scoop out balls of cantaloupe, or simply cut into small bite-size cubes. Keep chilled until ready to serve. To serve, pour ½ cup (4 fl oz. or 120 ml) of the honeydew almond soup into a shallow bowl and top with pieces of cantaloupe.
Time 25m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Half cantalope, discard seeds, scoop out flesh and set aside. Reserve shells to use for “bowls”. Heat oil in a saucepan. Add onion. Sauté 2 minutes. Add cantaloupe flesh and tomatoes. Cook 5 minutes. Add the next 5 ingredients. Bring to a boil. Reduce. Simmer 5 minutes. Purée in batches. Return to pot. Re-heat. Ladle into shells. Top with the last 3. YUM!
Yield Makes 4 first-course servings Number Of Ingredients 5 Steps:
Purée cantaloupe with 3 tablespoons lemon juice in a blender until very smooth, about 2 minutes. Transfer to a bowl and stir in cider and curry. Season with salt and additional lemon juice. Serve immediately, at room temperature.
More about “cantaloupe soup recipes”
Number Of Ingredients 8 Steps:
Make the soup: Working in 2 batches, puree cantaloupe, sour cream, honey, lemon juice, and salt in a blender until smooth. Press through a fine sieve into a bowl. Refrigerate until cold, about 1 hour. Make the syrup: Bring sugar and 3/4 cup water to a boil in a saucepan, stirring until sugar has dissolved. Boil until syrup has reduced to 2/3 cup, about 7 minutes. Remove from heat; add tarragon. Transfer to a bowl; refrigerate until cold, 1 hour. Puree syrup, tarragon, and lemon juice in a blender until smooth. Refrigerate until ready to use; stir just before serving. Divide soup among bowls. Drizzle with tarragon syrup; garnish with cantaloupe wedges and tarragon sprigs.
