Chilled Cantaloupe Soup with Lemon and Ginger
Gazpacho isn't the only cold soup out there.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 8 servings
- 2 T butter
- 2 T honey
- 1 T finely grated fresh ginger root
- 1 heaping T finely grated lemon peel
- 6-7 C coarsely chopped fully ripe cantaloupe (For me, this was one medium-sized cantaloupe. You might want to buy two just to be safe.)
- 1 1/2-2 C milk I used 2%
- 8 sprigs fresh mint I used basil instead since we had some fresh in our garden
Place butter, honey, ginger root and lemon peel in a small bowl.
Microwave until butter is fully melted, about 45 seconds.
Stir to blend mixture.
Use a rubber spatula to scrape mixture into a food processor or blender.
Add melon chunks and puree until as smooth as possible.
Stir in milk.
Transfer to a bowl, cover, and chill thoroughly (4 or more hours).
Garnish each serving with a mint or basil sprig. (Serving in a hollowed out cantaloupe is a nice effect, but obviously optional.)
Don't eat it all because you can use some to make cantaloupe cupcakes - recipe coming soon!
Calories: 111kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 64mg | Potassium: 386mg | Fiber: 1g | Sugar: 16g | Vitamin A: 85.3% | Vitamin C: 54.9% | Calcium: 6.5% | Iron: 1.7%