Cream Of Cantaloupe Soup Recipes

CANTALOUPE SOUP

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.

CANTALOUPE SOUP

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.

CHILLED CANTALOUPE SOUP

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.

CREAM OF CANTALOUPE SOUP

Steps:

• In a food processor or blender blend the cantaloupe for 10 to 15 seconds.
• Add the orange juice, lemon juice, and cinnamon.
• Process for an additional 10 seconds.
• Add the cream and honey.
• Scrape down the sides and process an additional 10 seconds.
• Pour the cantaloupe mixture into a bowl and fold in the yogurt.
• Refrigerate for several hours.
• To serve place in a bowl and garnish with fresh strawberries.

COLD CANTALOUPE SOUP

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.

SUMMERTIME MELON SOUP

Steps:

• In a small bowl, combine watermelon and strawberries. Puree in batches in a blender, adding the sour cream, milk and sugar to the last batch. Pour into a 2-qt. container and mix well. Cover and chill at least 3 hours. , To serve soup in cantaloupe bowls, cut cantaloupes in half; hollow out melon and seeds, leaving about a 1-1/2-in. shell if desired. Cut a decorative edge if desired. Add soup; garnish with a strawberry if desired.

CANTALOUPE IN HONEYDEW ALMOND SOUP

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.

CHILLED CANTALOUPE SOUP

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.