Cold Cantaloupe And Mint Soup Recipes

CHILLED CANTALOUPE AND MINT SOUP

Chilled Cantaloupe and Mint Soup image

Provided by Katie Lee Biegel

Time 3h10m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 cantaloupe, seeds and rind removed, cut into chunks
2 tablespoons fresh mint, minced
1 lime, juiced
Salt to taste

Steps:

In a blender, combine all ingredients and blend until smooth. Pour into a sealable container and chill for at least 3 hours and up to overnight. Shake well and pour into serving dishes.

CHILLED CANTALOUPE SOUP

Chilled Cantaloupe Soup image

Very refreshing fruit soup, served chilled. Great for luncheons. Garnish with mint if desired.

Provided by akhowell

Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 4

Ingredients

1 cantaloupe - peeled, seeded and cubed
2 cups orange juice
1 tablespoon fresh lime juice
¼ teaspoon ground cinnamon

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.

Nutrition Facts : Calories 69.4 calories, Carbohydrate 16.4 g, Fat 0.3 g, Fiber 1 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 15.6 mg, Sugar 13.7 g

CHILLED MELON, CUCUMBER, AND MINT SOUP

Chilled Melon, Cucumber, and Mint Soup image

For an extra hint of sweetness, drizzle the soup with a bit of honey just before serving.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 20m

Number Of Ingredients 8

Ingredients

3 English cucumbers
1/2 honeydew melon, peeled, seeded, and cut into 1-inch chunks (8 cups)
1/2 to 2/3 cup fresh lime juice (from 6 limes), plus wedges for serving
1 cup lightly packed fresh mint leaves, plus more for serving
2 cups crushed ice
Coarse salt
2 cups Greek yogurt
Extra-virgin olive oil

Steps:

Peel, halve, and seed 2 cucumbers, then coarsely chop. (You should have about 4 1/2 cups.) Halve and seed remaining (unpeeled) cucumber; cut into a 1/4-inch dice. Working in batches, puree chopped cucumbers, melon, 1/2 cup lime juice, mint, and ice in a food processor or blender. Season with salt and more lime juice. Transfer soup to a bowl, cover, and refrigerate until ready to serve, up to 2 hours.
Smear 1/4 cup yogurt onto two sides of each serving bowl. Spoon chilled soup into bowls, drizzle with oil, and sprinkle with diced cucumbers and mint. Serve, with lime wedges.

COLD HONEYDEW AND MINT SOUP IN CANTALOUPE

Cold Honeydew and Mint Soup in Cantaloupe image

Categories Soup/Stew Blender Food Processor Freeze/Chill No-Cook Quick & Easy Low Sodium Lime Cantaloupe Honeydew Mint Summer Chill Gourmet

Yield Makes about 6 cups, serving 6

Number Of Ingredients 5

Ingredients

1/2 large honeydew melon, cut into 1-inch pieces
1 cup loosely packed fresh mint leaves, rinsed and spun dry, plus, if desired, 6 mint sprigs for garnish
3 tablespoons fresh lime juice
1 to 2 tablespoons sugar
3 cantaloupes, halved and trimmed decoratively

Steps:

In a blender in batches or in a food processor purée the honeydew, the mint leaves, the lime juice, the sugar to taste, and a pinch of salt until the mixture is smooth, transfer the soup to a bowl, and chill it, covered, for a least 1 hour or overnight. The soup may be made 2 days in advance and kept covered and chilled. Arrange the cantaloupe halves on 6 small plates, ladle the soup into them, and garnish each serving with a mint sprig.

COLD CANTALOUPE SOUP

Cold Cantaloupe Soup image

Cold cantaloupe soup has become a summer staple in my house, a quick and easy solution to the question of a first course at dinner. I have even served it in espresso cups for guests to sip with cocktails. All it takes is a ripe orange-fleshed melon, like a cantaloupe, or perhaps a musk melon from a farm stand. I chill the melon, and when I'm ready to prepare the soup, I peel and seed it, then cut it into chunks. I find that if I start with a small amount of the chunks in the blender and process them until they are puréed, I can then add the rest gradually with no need for additional liquid. The juice of one lime and salt to taste are all I add, except for a final drizzle of my best balsamic vinegar on top. You can add mint leaves, cayenne or even a garnish of diced prosciutto or feta instead of the vinegar if you wish.

Provided by Florence Fabricant

Categories easy, quick, soups and stews, appetizer, side dish

Time 10m

Yield 6 servings

Number Of Ingredients 4

Ingredients

1 cantaloupe or other ripe, orange-fleshed melon, chilled, peeled and seeded
Juice of 1 lime
Salt to taste
2 teaspoons good quality balsamic vinegar

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.

Nutrition Facts : @context http, Calories 36, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 244 milligrams, Sugar 8 grams

CHILLED CANTALOUPE SOUP

Chilled Cantaloupe Soup image

Categories Lunch Cantaloupe Summer Chill

Yield 6 servings

Number Of Ingredients 8

Ingredients

8 heaping cups lush, ripe cantaloupe, cut into 2-inch chunks
1 1/2 cups mango nectar or orange-mango juice
1 tablespoon lime juice
2 to 3 tablespoons agave nectar or maple syrup, to taste
Pinch of cinnamon
Pinch of ground nutmeg
1 cup berries, any variety, for garnish
Fresh mint leaves for garnish, optional

Steps:

Set aside about 2 cups of the melon chunks and place the rest in a food processor or blender. Process until smoothly pureed, then add the juices, nectar, and spices. Process again until thoroughly blended. Transfer the mixture to a serving container.
Cut the reserved melon chunks into 1/2-inch dice and stir them into the soup. Cover and chill for an hour or so before serving. Garnish each serving with some berries and 2 or 3 mint leaves, if desired.
Nutrition Information
Per serving:
Calories: 148
Total fat: 1g
Protein: 2g
Fiber: 3g
Carbohydrate: 37g
Cholesterol: 0mg
Sodium: 24mg

COLD CANTALOUPE AND MINT SOUP

Cold Cantaloupe and Mint Soup image

Categories Soup/Stew Blender Vegetarian Quick & Easy Low Sodium Cantaloupe Mint Summer Chill Gourmet

Yield Makes about 4 cups, serving 4

Number Of Ingredients 7

Ingredients

1 lime
1 1/4 cups water
1/2 cup packed fresh mint leaves
1/4 cup sugar
1 cantaloupe (about 2 1/2 pounds)
3/4 cup chilled sweet Gewürztraminer (see note, above)
Garnish: fresh mint leaves

Steps:

With a vegetable peeler remove zest from lime in strips. In a saucepan simmer water, zest, mint, and sugar, stirring occasionally, 5 minutes. Remove pan from heat and let mixture stand 15 minutes. Pour mixture through a sieve into a bowl, pressing hard on solids, and discard solids. Cool syrup to room temperature.
Halve and seed cantaloupe. Working in 2 batches, scoop flesh into a blender and purée with syrup until smooth, transferring to a large bowl as pur ed. Stir in wine. Chill soup, covered, until cold, at least 2 hours, and up to 1 day. Skim any foam from top. Serve soup garnished with mint.

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