Recipe: Melon Soup with Cantadew Melon (or Cantaloupe)


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!

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

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.

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