cantaloupe soup served in a cantaloupe
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5 from 1 vote

Chilled Cantaloupe Soup with Lemon and Ginger

Gazpacho isn't the only cold soup out there.
Prep Time10 mins
Cook Time10 mins
Chill4 hrs
Total Time20 mins
Course: Soup
Cuisine: American
Keyword: chilled cantaloupe soup, lemon ginger cantaloupe soup
Servings: 8 servings
Calories: 111kcal


  • 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: 4265IU | Vitamin C: 45.3mg | Calcium: 65mg | Iron: 0.3mg