Recipe: Melon Soup with Cantadew Melon (or Cantaloupe)

by

Melon Soup Here is another example of how I use my Mix-and-Match Melon Soup Master recipe for make a delicious soup with a Cantadew melon. It would be wonderful with any other orange fleshed melon, so enjoy experimenting! If you have a green fleshed melon, try this recipe!

Ingredients
A large cantaloupe (other orange fleshed melon) peeled and chopped into large chunks
1-2 dates (based on the natural sweetness of the melon),
1 Mandrin orange or 1/2 “regular sized orange” – use zest and orange flesh with juice
1 small handful of mint (amount based on taste preference)
dash of cayenne
Splash of soy milk (amount to vary based on desired thickness of the soup) – almond milk works great, too!

Garnish: fresh or frozen raspberries and mint

Instructions
Combine all of the ingredients (except for the garnish) in a food processor or very powerful blender.  After I zested the orange, I peeled it and then instead of squeezing it for juice, I just added the whole fruit right to the food processor. If you use a traditional blender, you may need to add more liquid, so the soup may have a thinner consistency.

Have fun with this recipe! Remember, it can be enjoyed for breakfast, a snack or even dessert! Try freezing part of the batch in popsicle molds.

No Comments Yet.

What do you think?

Your email address will not be published. Required fields are marked *