Cool Cantaloupe Soup With Basil Cream Food

HONEYDEW AND CANTALOUPE SOUP

Honeydew and Cantaloupe Soup image

Crisp and refreshing, this honeydew soup from Mrs. Earle Davis is sure to cool off those warm summer days. The reader from Pittsburg, Pennsylvania suggests adding fresh blueberries for an extra burst of flavor.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1-1/2 cups diced cantaloupe, divided
1-1/4 cups diced honeydew melon
4-1/2 teaspoons sugar
1 teaspoon minced fresh mint
1/4 cup white wine or white grape juice
3 tablespoons plain yogurt
1 tablespoon half-and-half cream
Mint sprigs, optional

Steps:

In a blender, combine 1-1/4 cups cantaloupe, honeydew, sugar and mint; cover and process for 1 minute. Add the wine or grape juice, yogurt and cream; cover and process for 1-2 minutes or until smooth. Refrigerate for at least 2 hours. , Pour into soup bowls. Garnish with remaining cantaloupe and mint if desired.

Nutrition Facts : Calories 160 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 37mg sodium, Carbohydrate 31g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

CANTALOUPE SOUP

Cantaloupe Soup image

Posted for Zaar World Tour 2005. Unlike other cantaloupe soups, this has a touch of white wine. I also like the way it's served, with contrasting red watermelon balls. Vegan if whipped cream is omitted. From a cookbood of foods along the Danube, this recipe comes from Yugoslavia. I have not tried this yet.

Provided by Kumquat the Cats fr

Categories Melons

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 lemons, juice of
1/2 cup honey
1/4 teaspoon nutmeg
1 large cantaloupe, ripe, cut into small pieces
1 orange, juice of
1/2 cup white wine
24 watermelon balls
1/2 cup whipped cream

Steps:

In blender, mix lemon juice, honey and nutmet with cantaloupe pieces.
Blend in orange juice and wine.
Chill thoroughly, about 1 hour.
Before serving, mix well. Put 4 watermelon balls in each chilled soup plate, pour soup over and garnish with a dollop of whipped cream.

COOL CANTALOUPE SOUP WITH BASIL CREAM

Cool Cantaloupe Soup With Basil Cream image

This is a great summertime soup that is satisfying without making you feel full. This can be part of a summer feast! From Country Living magazine(June 2004)

Provided by Sharon123

Categories Melons

Time 12m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cantaloupe, cut into 1-inch pieces (about 2 1/2 lb.)
2 tablespoons fresh lemon juice
1/4 teaspoon lemon zest
2 tablespoons mint leaves, chopped
1/8 teaspoon salt
1 cup heavy cream
2 tablespoons fine sugar
1/2 cup packed basil leaves
3/4 cup sparkling white grape juice

Steps:

Soup:.
Place the cantalope, lemon juice, and zest in a food processor and pulse until coarsely chopped. Add the mint and salt and pulse to combine. Transfer to a large bowl, cover, and chill for at least 30 minutes.
Basil Cream:.
Place the cream and sugar in the bowl of food processor and process until slightly thickened. Add the basil and process until thick-about 20 seconds-and set aside. Add the grape to the soup right before serving. Divide evenly among four bowls and top with the cream. Enjoy!
Note:.
You may use purple sparkling grape juice, but this will change the color of the soup.

Nutrition Facts : Calories 378, Fat 22.5, SaturatedFat 13.8, Cholesterol 81.5, Sodium 122, Carbohydrate 44.1, Fiber 1.7, Sugar 41.2, Protein 3.1

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