With four ingredients and just moments of prep, This Chilled Cantaloupe Soup is the perfect summer starter. Stuffed full of vitamin C and vitamin A, it also happens to be crazy good for you.
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 a dish that won’t heat up your kitchen. You want something nourishing that’s ready in minutes. Here you go!
I couldn’t even count how many times I’ve made this. Serve it in a martini glass if you want to be really fancy, or top it with mozzarella balls and prosciutto or even bacon!
Chilled Cantaloupe Soup
1 whole cantaloupe
2 cups freshly squeezed orange juice (don’t even think about using the boxed sugary stuff)
1/4 tsp cinnamon
1/2 lemon
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, scratch that. 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. 🙂
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Happy blending,
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