Chilled Cantaloupe Soup with Lemon and Ginger

August 31, 2009 by Ali


Finally!! My first soup post on the blog! It’s incredibly ironic that I hadn’t yet posted a recipe for this category, because (and any roommate I’ve ever had will confirm this) I’m a huge fan of soup!! Hot soups, cold soups, stews, broths – you name it, you can count on the fact that it’s often on the menu at my place year-round. For so many reasons, it’s one of my favorite meals to make!

But to honor the fact that is is still August, and cantaloupes were on sale this week for $0.99 each, thought I’d kick off this section with a delicious chilled soup. While often some cold fruity soups just taste like a smoothie in a bowl, I love that this one has the added kick of ginger and lemon. The flavor is still quite mild, though, which makes this a perfect appetizer or side to go along with something perhaps a little more savory. Or, if you’re just ready for a fruity lunch or dinner, enjoy this as the main course!

You could also sub in honeydew for this one if you’d like. (And have a lovely green-tinted soup!) Enjoy!!


Chilled Cantaloupe Soup with Lemon and Ginger

Total Time: 10 minutes

Yield: 4-6 servings


  • 2 Tbsp. agave nectar or honey
  • 1 1/2 Tbsp. finely grated fresh ginger root (original recipe called for 1 T, but I like a little extra)
  • 1 heaping Tbsp. finely grated lemon zest
  • 6-7 cups coarsely chopped, fully ripe cantaloupe (about 1 large, or 1.5 medium cantaloupes)
  • 1 1/2-2 cups milk (whatever kind you have on hand)
  • 8 sprigs fresh mint or other herbs (for garnish)
  • 1 cup finely diced cantaloupe (for garnish)


Place butter, honey, 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 grated ginger and puree until as smooth as possible. (My food processor only fit about half of the melon, so I pureed it in two batches.) Transfer to a bowl and stir in milk until well-blended. Cover, and chill thoroughly (4 or more hours).

Garnish each serving with a mint (or other herb) sprig, and a few pieces of diced cantaloupe if you'd like.

Adapted from Organic Valley

Ali's Tip: The best way to test to see if cantaloupe is ripe is to give it a good sniff!! Ripe cantaloupe are very fragrant, so go for the sweetest, strongest smelling one that you can find! :)

(c) 2013 Gimme Some Oven. All rights reserved.




filed in Soups + Stews

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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2 thoughts on “Chilled Cantaloupe Soup with Lemon and Ginger

  1. I believe you when you say that this could serve as a main course, but it looks so refreshing and light, I’d be tempted to call dessert my dinner and have this soup. Such a great way to celebrate the end of summer, the lingering hot days, the abundant ripe fruit. Bonus: I have fresh ginger on hand (which is rare around here). I’m going to try it!

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