Cream Of Cantaloupe Soup Food

CHILLED CANTALOUPE SOUP

Steps:

• Peel, seed, and cube the cantaloupe.
• Place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover, and process until smooth. Transfer to large bowl. Stir in lime juice, cinnamon, and remaining orange juice. Cover, and refrigerate for at least one hour. Garnish with mint if desired.

CANTALOUPE SOUP

Steps:

• Place the cantaloupes on a flat surface and split them in half. Scoop out and discard the seeds. Use a spoon to scoop out the flesh in small increments. The goal is to tightly pack 3 cups of cantaloupe flesh.
• Place the cantaloupe in the blender and add the lemon juice and cider. Puree until smooth and taste for seasoning. Add the sugar, if needed. Use the water if more liquid is needed. Pour the soup into a medium bowl. Make an ice bath to chill the soup by combining some ice cubes and cold water in the bottom of a larger bowl. Put the soup in the ice bath and store in the refrigerator until ready to serve.
• Season the cucumber lightly with salt and pepper. When ready to serve, pour the soup into the chilled bowls and add some of the cucumber to each.

CANTALOUPE SOUP

Steps:

• Place everything but the mint leaves in a blender and puree. Strain through a fine chinois or strainer. Chill. Serve in chilled martini glasses with juilenned mint.

"CREAMY" CANTALOUPE SOUP

Steps:

• Peel the cantaloupe and cut it in to cubes.
• Place the cantaloupe, orange juice, and mint leaves in the food processor and liquify.
• Add the honey and the yogurt, whirl until the mixture is very smooth.
• Cover and chill for at least one hour before serving. Garnish with sprigs of mint.

CHILLED CANTALOUPE SOUP

Steps:

• Place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover and process until smooth. , Transfer to a large bowl; stir in lime juice, cinnamon and remaining orange juice. Cover and refrigerate for at least 1 hour. Serve with mint if desired.

HONEYDEW AND CANTALOUPE SOUP

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.

CREAM OF CANTALOUPE SOUP

Steps:

• In a food processor or blender blend the cantaloupe for 10 to 15 seconds. Add the orange juice, lemon juice, and cinnamon. Process for an additional 10 seconds.Add the cream and honey. Scrape down the sides and process an additional 10 seconds.Pour the cantaloupe mixture into a bowl and fold in the yogurt.Refrigerate for several hours.To serve place in a bowl and garnish with fresh strawberries.

CREAM OF CANTALOUPE SOUP

Steps:

• In a food processor or blender blend the cantaloupe for 10 to 15 seconds.
• Add the orange juice, lemon juice, and cinnamon.
• Process for an additional 10 seconds.
• Add the cream and honey.
• Scrape down the sides and process an additional 10 seconds.
• Pour the cantaloupe mixture into a bowl and fold in the yogurt.
• Refrigerate for several hours.
• To serve place in a bowl and garnish with fresh strawberries.

MELON SOUP

Steps:

• Peel and seed cantaloupe and puree them in a food processor with grated orange zest and orange juice and a pinch of ground cinnamon for flavor.
• Either puree in it or top with sour cream or yogurt. Right before serving scissor a little bit of fresh basil leaves over the top.