Thai Inspired Cantaloupe Soup Recipes

CHILLED CANTALOUPE SOUP

Chilled Cantaloupe Soup image

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

Time 15m

Number Of Ingredients 8

Ingredients

1 extra large cantaloupe ((orange melon))
1/2 cup orange juice
1 cup Greek yogurt
1/4 cup honey (or to taste)
1 tablespoon white wine vinegar
Salt (to taste)
Orange wedges (for serving)
Basil or mint sprigs (for serving)

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

THAI CANTALOUPE SOUP

Thai Cantaloupe Soup image

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

Ingredients

1 medium cantaloupe
3 tablespoons canola oil
1 small onion (chopped)
3/4 cup grape tomatoes (or 1 tomato, chopped)
2 cups water
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
3 teaspoons nuoc nam (fish sauce)
1 green onion (minced)
2 tablespoons peanuts (chopped)
1 tablespoon cilantro (minced)

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

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