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Creamy Cold Cantaloupe Soup

Recipe by Kathleen Zelman, MPH, RD/LD

Ennjoy this deliciously sweet chilled soup for breakfast, snack or with lunch and dinner. Feel free to use other types of melons.

Ingredients

  • 3 cups cantaloupe, cut into small pieces (about 1 large or 2 small)
  • Pinch of salt
  • 1/2 cup apple cider
  • 1/4 cup orange juice
  • 1 tablespoon fresh lime juice
  • 1/2 cup Greek nonfat plain yogurt
  • 1 teaspoon honey
  • 1 teaspoon fresh grated ginger
  • Fresh mint, garnish

Preparation

  1. Combine all ingredients except mint in a food processor or blender and purée until completely smooth.
  2. Add water if soup is too thick.
  3. Taste soup to adjust for seasoning as some melons are sweeter than others and may require more honey.
  4. Chill and serve cold.

Yield

6 servings

Nutritional Information

Per serving:
Calories: 57 
Calories from fat: 0
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 128mg
Carbohydrate: 13g
Fiber: 1g
Protein: 3g

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