If you’re not on board with the chilled soup movement, you’re about to be. Imagine: it’s a hot summer evening. You want an appetizer that won’t heat up your kitchen. This recipe for chilled cantaloupe soup is your answer! With four ingredients and just moments of prep, it’s the perfect summer starter. Stuffed full of vitamin C and vitamin A, this is also crazy good for you.
Note: this article was updated on 8/19/19 with better photography.
Chilled Cantaloupe Soup
1 whole cantaloupe
2 cups freshly squeezed orange juice (don’t even think about using the boxed sugary stuff)
1/4 teaspoon cinnamon
Mint for garnish
- Slice cantaloupe down the middle and scoop out seeds. Carefully cut off rind, dispose. Cut cantaloupe into large chunks.
- Pour freshly squeezed orange juice (you can conveniently get this at Central Market) into blender. Add cantaloupe chunks. Purée. It should only take a minute or so.
- Add cinnamon. Squeeze half a lemon in there as well. Purée again, just long enough to incorporate.
- Chill for as long as you have patience. Actually,
scratchthat. Dip a spoon right in and experience the magic inside the blender. If that does not taste like something that’s good for your body, I just don’t know what does! When you’re done oohing and ahhing, transfer to a pitcher (it’s easier to pour than to ladle in my opinion) and chill for an hour or so. Garnish with fresh mint and serve as the chicest summer starter or side anyone has ever seen.
THAT’S IT! You’re done! Guten Appetit. 🙂
Love it? Pin it!