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!!
This Chilled Cantaloupe Soup with Lemon and Ginger makes for an incredibly refreshing summer appetizer or light meal!
1 tablespoon butter
2 tablespoons honey
1 1/2 tablespoons finely grated fresh ginger
1 tablespoon lemon zest
6–7 cups coarsely chopped, fully ripe cantaloupe (about 1 large, or 1.5 medium cantaloupes)
1 1/2 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.
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!
Anyway, I found you through TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my new site (below), it’s a lot of fun! I hope you will consider it.
Found this recipe over at The Soup Chick, where she featured it on her post “Seven soups every Saturday: Icy cold fruit soups.” I just happen to have some cut cantaloupe in my fridge. It was a tad under ripe and we didn’t eat it all, so I’m going to see how it works in your soup. Of course, I’d rather have the ripest melon, for sweetness and juiciness, but I suspect my less than perfect will taste wonderful with the ginger, lemon and cream.Anyone who makes her own blue cheese dressing is tops in my list, so adding you to my reader. Looking forward to more from you!
I’m always on the lookout for new Soup recipes. Adding one more to the list.
There is no butter listed in ingredients yet the first instruction is to melt the butter in microwave with honey and lemon peel. How much butter? Salted? Unsalted?
Question: your instructions mention butter but your ingredients list does not. How much butter do I melt?
Followed the recipe exactly, but felt it left somewhat of a bitter lingering aftertaste. Added some salt and a touch of cardamom but it was still there