CANTALOUPE SOUP
Provided by Alex Guarnaschelli
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 8
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.
"CREAMY" CANTALOUPE SOUP
Make and share this "creamy" Cantaloupe Soup recipe from Food.com.
Provided by dbrand
Categories Melons
Time 10m
Yield 3 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 144.7, Fat 0.6, SaturatedFat 0.2, Cholesterol 0.8, Sodium 62.3, Carbohydrate 32.7, Fiber 1.9, Sugar 30.3, Protein 4.5
CREAM OF CANTALOUPE SOUP
Make and share this Cream of Cantaloupe Soup recipe from Food.com.
Provided by PollyB
Categories Lunch/Snacks
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
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.
CANTALOUPE SOUP
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
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.
CREAM OF CANTALOUPE SOUP
This cantaloupe soup includes orange juice, lemon juice, cinnamon, honey, heavy cream, lemon, peach or vanilla yogurt & topped with sliced strawberries.
Provided by Eileen Goltz
Categories Dairy
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 8
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.
COLD CANTALOUPE SOUP
Cold cantaloupe soup has become a summer staple in my house, a quick and easy solution to the question of a first course at dinner. I have even served it in espresso cups for guests to sip with cocktails. All it takes is a ripe orange-fleshed melon, like a cantaloupe, or perhaps a musk melon from a farm stand. I chill the melon, and when I'm ready to prepare the soup, I peel and seed it, then cut it into chunks. I find that if I start with a small amount of the chunks in the blender and process them until they are puréed, I can then add the rest gradually with no need for additional liquid. The juice of one lime and salt to taste are all I add, except for a final drizzle of my best balsamic vinegar on top. You can add mint leaves, cayenne or even a garnish of diced prosciutto or feta instead of the vinegar if you wish.
Provided by Florence Fabricant
Categories easy, quick, soups and stews, appetizer, side dish
Time 10m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Cut cantaloupe in 1-inch chunks. Place about 1/4 of them in a blender and process at high speed until puréed. Once you have a purée, gradually add remaining melon, processing until the mixture is smooth.
- Add lime juice and blend briefly. Season with salt to taste and blend again.
- Refrigerate until ready to serve, or serve at once. Divide soup among 6 soup plates and drizzle a little balsamic vinegar in a circular or squiggly pattern on top of each.
Nutrition Facts : @context http, Calories 36, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 244 milligrams, Sugar 8 grams
CHILLED CANTALOUPE SOUP
A friend in New York shared the recipe for this chilled melon soup that's pleasantly spiced with cinnamon. Most people are skeptical when I describe it, but after one spoonful, they're hooked. It's easy to prepare, pretty to serve and so refreshing. -Margaret McNeil, Memphis, Tennessee
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 70 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
CANTALOUPE CREAM PIE
This cool, refreshing custard pie is a unique way to use cantaloupe. Garnish with whipped cream.
Provided by Annie Parsons
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 6
Number Of Ingredients 8
Steps:
- In a large microwave-safe bowl, combine sugar and cornstarch. Mix in egg yolks, followed by milk. Beat on high speed with hand mixer for 1 minute. Microwave 5 minutes. Beat with mixer for 1 minute. Microwave an additional 5 minutes.
- Stir vanilla extract and butter or margarine into milk mixture. Puree the cantaloupe in a blender or food processor and mix into the custard. Pour mixture into graham cracker crust. Chill at least one hour before serving. Garnish with whipped cream.
Nutrition Facts : Calories 685.2 calories, Carbohydrate 111.3 g, Cholesterol 169.9 mg, Fat 23.8 g, Fiber 1 g, Protein 9.2 g, SaturatedFat 10.1 g, Sodium 361.1 mg, Sugar 92.6 g
CHILLED CANTALOUPE SOUP
Make and share this Chilled Cantaloupe Soup recipe from Food.com.
Provided by Chef mariajane
Categories < 15 Mins
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place cantaloupe in a food processor or blender. Add sugar, liqueur, lime juice and salt. Purée.
- Chill for one hour.
- Place in serving bowls, top with sour cream and a fresh mint leaf.
- makes 4-6 servings.
Nutrition Facts : Calories 167.8, Fat 1.3, SaturatedFat 0.6, Cholesterol 2.1, Sodium 629, Carbohydrate 39.9, Fiber 2.5, Sugar 38.6, Protein 2.4
CHILLED CANTALOUPE SOUP WITH TARRAGON SYRUP
Soup's on. Instead of ice cream, serve bowls of beta-carotene-rich chilled cantaloupe soup with tarragon syrup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 8
Steps:
- Make the soup: Working in 2 batches, puree cantaloupe, sour cream, honey, lemon juice, and salt in a blender until smooth. Press through a fine sieve into a bowl. Refrigerate until cold, about 1 hour.
- Make the syrup: Bring sugar and 3/4 cup water to a boil in a saucepan, stirring until sugar has dissolved. Boil until syrup has reduced to 2/3 cup, about 7 minutes. Remove from heat; add tarragon. Transfer to a bowl; refrigerate until cold, 1 hour.
- Puree syrup, tarragon, and lemon juice in a blender until smooth. Refrigerate until ready to use; stir just before serving.
- Divide soup among bowls. Drizzle with tarragon syrup; garnish with cantaloupe wedges and tarragon sprigs.
Nutrition Facts : Calories 173 g, Cholesterol 7 g, Fat 2 g, Fiber 1 g, Protein 1 g, Sodium 44 g
COOL CANTALOUPE SOUP WITH BASIL CREAM
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
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
CANTALOUPE AND ALMOND MILK SOUP
Categories Soup/Stew Fruit Quick & Easy Low Sodium Cantaloupe Almond Summer Chill Gourmet
Yield Makes about 5 cups, serving 4 to 6
Number Of Ingredients 5
Steps:
- In a shallow baking pan toast the unblanched almonds in the middle of a preheated 350°F. oven for 5 to 8 minutes, or until they are aromatic, and transfer them to a blender. Add 1 1/2 cups water and blend the mixture until the almonds are ground fine. Strain the mixture through a fine sieve set over a bowl, pressing hard on the solids, discard the solids, and return the almond milk to the blender, cleaned. Add the cantaloupe, the honey, the lime juice, and a pinch of salt and blend the mixture until it is smooth. Transfer the soup to a bowl and chill it for 1 hour, or until it is cold. Divide the soup among chilled bowls, and garnish it with the sliced almonds and the lime slices.
CHILLED CANTALOUPE SOUP
Very refreshing fruit soup, served chilled. Great for luncheons. Garnish with mint if desired.
Provided by akhowell
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 69.4 calories, Carbohydrate 16.4 g, Fat 0.3 g, Fiber 1 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 15.6 mg, Sugar 13.7 g
SUMMERTIME MELON SOUP
Valerie Black reports from Fairfield Bay, Arkansas that her summertime soup always elicits a sweet response. "Guests never fail to request the recipe," she reveals. "To make it look even better, I often serve it in cantaloupe 'bowls'.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine watermelon and strawberries. Puree in batches in a blender, adding the sour cream, milk and sugar to the last batch. Pour into a 2-qt. container and mix well. Cover and chill at least 3 hours. , To serve soup in cantaloupe bowls, cut cantaloupes in half; hollow out melon and seeds, leaving about a 1-1/2-in. shell if desired. Cut a decorative edge if desired. Add soup; garnish with a strawberry if desired.
Nutrition Facts : Calories 71 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 8mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
HONEYDEW AND CANTALOUPE SOUP
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
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 CREAM PIE II
This is my version of a not-often heard of recipe, but it is one of the best pies I have ever eaten. The crust melts in your mouth and the pie is scrumptious. Wonderful for a summertime dessert.
Provided by STARFLOWER
Categories Desserts Pies Custard and Cream Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place flour and powdered sugar in large bowl. Cut in margarine until mixture resembles coarse crumbs. Press dough into the bottom and up the sides of a 9 inch deep dish pie plate.
- Bake crust in the preheated oven for 20 minutes. Set aside to cool.
- Place the cantaloupe in a medium saucepan over medium heat. In a 2 or 4 cup measuring cup, whisk together sugar, flour, cornstarch, and salt, and then stir into the cantaloupe. Cook and stir until mixture comes to a low boil and begins to thicken. Beat egg yolks and water together in a small bowl. Gradually stir in small amounts of cantaloupe mixture to prevent yolks from curdling. Pour yolk mixture back into pan and continue cooking for 2 minutes more. Remove from heat and set aside to cool. Once cooled slightly, pour into pre-baked, cooled pie shell.
- In a bowl, cream together the Neufchatel cheese and sugar. Beat in milk and vanilla until smooth, then fold in thawed frozen whipped topping until well blended. Spread evenly over cantaloupe layer. Cover and refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 572.1 calories, Carbohydrate 75.4 g, Cholesterol 99.9 mg, Fat 27.9 g, Fiber 1.3 g, Protein 7.2 g, SaturatedFat 13 g, Sodium 348.3 mg, Sugar 53.3 g
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