Chilled Melon Soup Recipe

4.5 4 4
Chilled Melon Soup Recipe
Chilled Melon Soup Recipe photo by Taste of Home
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Chilled Melon Soup Recipe

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4.5 4 4
Publisher Photo
Looking for something to put pizzazz in a summer luncheon? Try this pretty, refreshing soup with a kick of cayenne pepper to get the conversation going. —Mary Lou Timpson, Colorado City, Arizona
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 3/4 cup orange juice
  • 1 cup (8 ounces) plain yogurt
  • 1 medium cantaloupe, peeled, seeded and cubed
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • 6 mint sprigs

Directions

Place the orange juice, yogurt and cantaloupe in a blender; cover and process until pureed. Add the honey, salt, nutmeg and cayenne; cover and process until smooth. Refrigerate for at least 1 hour before serving. Garnish with mint sprigs. Yield: 6 servings.
Originally published as Chilled Melon Soup in Taste of Home June/July 2009, p48

Nutritional Facts

2/3 cup: 82 calories, 2g fat (1g saturated fat), 5mg cholesterol, 126mg sodium, 16g carbohydrate (15g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 fruit.

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  • 3/4 cup orange juice
  • 1 cup (8 ounces) plain yogurt
  • 1 medium cantaloupe, peeled, seeded and cubed
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • 6 mint sprigs
  1. Place the orange juice, yogurt and cantaloupe in a blender; cover and process until pureed. Add the honey, salt, nutmeg and cayenne; cover and process until smooth. Refrigerate for at least 1 hour before serving. Garnish with mint sprigs. Yield: 6 servings.
Originally published as Chilled Melon Soup in Taste of Home June/July 2009, p48

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Reviews forChilled Melon Soup

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MY REVIEW
Lauralouise User ID: 2585361 125472
Reviewed Jun. 12, 2010

"I have not made it yet, but when summer really hits here in Colo. Spgs. I will. I cannot understand the reviews saying that it sounded like the recipe called for chilies. There is a difference between chilies and chilled. I hope people will read the recipe once again. BD"

MY REVIEW
Toni51 User ID: 3872187 144663
Reviewed Jun. 12, 2010

"Goodness gracious, vieux. The recipe title is CHILLED Melon soup, because it is CHILLED before serving, not because it has chilies in it."

MY REVIEW
vieux User ID: 4712790 183735
Reviewed Jun. 11, 2010

"I would make this again with severe modifications. Your title suggests the use of chilies. Shouldn't you use the bloody things? No one will detect 1/8 tsp. This is a decent recipe but to use a descriptor such as kick of cayenne? 1/8 tsp? Your friends are tasting a boring cantaloupe and orange juice with ...... nothing. Pump up the cayenne or chili of choice to at least 1/2 tsp or better, add some sea salt and play. sorry but as it is... boring"

MY REVIEW
tkarinas User ID: 4389335 115713
Reviewed Jun. 11, 2010

"Chilled melon soup is a good, easy meal to make and one my family makes when we want a simple soup to eat. It's delicious and definitely going in my recipe box."

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