CHILLED CANTALOUPE SOUP
Chilled Cantaloupe Soup is super easy and so refreshing! Serve it as a starter for an elegant lunch, light summer supper or as a healthful late afternoon "pick-me-up!"
Provided by By: Carol | From A Chef's Kitchen
Categories Soups and Stews
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.
Nutrition Facts : ServingSize 1, Calories 155 kcal, Carbohydrate 34 g, Protein 7 g, Cholesterol 3 mg, Sodium 42 mg, Fiber 1 g, Sugar 32 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, UnsaturatedFat 2 g
CANTALOUPE SOUP
Provided by Alex Guarnaschelli
Categories appetizer
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.
THAI CANTALOUPE SOUP
This is so yummy! Most cantaloupe soups are served cold. Don't be alarmed by this being served hot, It is out of this world! Just came up with it out of the necessity to use up an aging piece of fruit, plans for a Thai meal and a chilly October night--enjoy!
Provided by Lori 13
Categories Melons
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!
Nutrition Facts : Calories 193.5, Fat 13.1, SaturatedFat 1.1, Sodium 667.1, Carbohydrate 18.8, Fiber 2.3, Sugar 15.2, Protein 3
LORI'S THAI CANTALOUPE SOUP
Make and share this Lori's Thai Cantaloupe Soup recipe from Food.com.
Provided by Lori 13
Categories Melons
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Halve cantaloupe. Scoop out seeds. Remove flesh, reserving shells for "bowls".
- Heat oil in a saucepan. Add onion. Sauté 2 minutes.
- Add tomatoes and the cantaloupe. Sauté 5 minutes.
- Add the water, sugar, cayenne and nuoc nam.
- Simmer 5 minutes.
- Puree.
- Return to pot. Re-heat.
- Top with the green onion, peanuts and cilantro, to taste.
- YUM!
Nutrition Facts : Calories 386.9, Fat 26.1, SaturatedFat 2.3, Sodium 752.7, Carbohydrate 37.5, Fiber 4.7, Sugar 30.4, Protein 6
CANTALOUPE, LIME, AND CHILI SOUP
Cold soups are best served in chilled bowls. Put them in the freezer for 10 minutes to ensure the soup stays cold while you eat.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 4
Steps:
- Cut flesh of cantaloupe into large chunks. Puree with sambal oelek, lime juice, and salt in a blender until smooth. Refrigerate until cold, about 1 hour. Stir well, and swirl in more sambal oelek if desired before serving.
Nutrition Facts : Calories 97 g, Fat 2 g, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, Sodium 148 g
CREAM OF CANTALOUPE SOUP
Make and share this Cream of Cantaloupe Soup recipe from Food.com.
Provided by PollyB
Categories Lunch/Snacks
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
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
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
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
Very refreshing and light. Great start to any meal! Melon, lime and mint- oooohhhhh so fresh and inviting! Posted for Zaar's World Tour 2005- the ingredients are popular in Australia, Asia, Mexico and the SW.
Provided by Mamas Kitchen Hope
Categories Melons
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In blender or food processor blend together melon and juice until smooth.
- Place in large bowl and stir in lime juice and cinnamon.
- Cover and chill for at least 1 hour.
- Sprinkle with mint to garnish and serve.
Nutrition Facts : Calories 69.7, Fat 0.3, SaturatedFat 0.1, Sodium 15.6, Carbohydrate 16.5, Fiber 1.1, Sugar 14.2, Protein 1.4
SIMPLE THAI-STYLE LEMONGRASS SHRIMP SOUP
You won't believe how easy and good it is. Try this and you may never be able to eat a shrimp soup in a Thai restaurant again. This is a blend of two recipes from a really good Thai cookbook, adapted to use easier-to-find ingredients (as recommended in the book, ginger instead of galangal, lime juice instead of lime leaves) and simplified a little. You can make it also with thinly sliced chicken breast instead of shrimp if you add the chicken about the time you add mushrooms and tomatoes and cook everything for a bit longer.
Provided by Anya4405
Categories Thai
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut off the dry end and a few top leaves of the lemongrass stem.
- Bruise the stem with the handle of a knife and cut into 1-inch long pieces.
- Reserve.
- Bruise the chilies, cut them in half, scoop out and discard the seeds.
- Reserve the chilies.
- Bring the water to boil.
- Add lemongrass and ginger, and squeeze out half the lime into the water.
- Boil 2-3 minutes.
- Add fish sauce and chili-garlic paste.
- Cook for another minute.
- Add tomatoes and mushrooms.
- Cook for 2-3 minutes (or longer, until it boils and the tomatoes start to fall apart).
- Squeeze the other half of the lime into the soup.
- Take off the heat.
- Add the chilies and let stand a few seconds, then add the shrimp.
- Garnish with cilantro and serve immediately.
- Leave lemongrass, ginger and chilies in the soup and either try to pour the soup without them, or, better, pour the soup with chunks of lemongrass and ginger in it and warn your guests not to eat these.
- They do add flavour when left in the soup while you eat it.
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