Honeydew And Cantaloupe Soup Recipes

CHILLED COCONUT-HONEYDEW SOUP

A refreshing chilled soup with honeydew melon, lime juice, and coconut milk is great for hot days. Use reduced-fat coconut milk to make the soup even lighter.

Provided by Afiyet_olson

Categories Soups, Stews and Chili Recipes Soup Recipes Cold Soup Recipes

Time 1h5m

Yield 4

Number Of Ingredients 6

Chilled Coconut-Honeydew Soup image

Steps:

Combine honeydew melon, coconut milk, honey, lime juice, cinnamon, and ginger in a blender; blend until smooth. Refrigerate for 1 hour and serve chilled.

Nutrition Facts : Calories 251 calories, Carbohydrate 43.3 g, Fat 9.3 g, Fiber 3.7 g, Protein 2.9 g, SaturatedFat 5.4 g, Sodium 69.3 mg, Sugar 35.2 g

Ingredients

1 honeydew melon, cubed
1 (14 ounce) can light coconut milk
2 tablespoons honey
2 limes, juiced
½ teaspoon ground cinnamon
¼ teaspoon ground ginger

HONEYDEW MELON SOUP

From Family Circle magazine, June 2013 issue. It says, "Chilled fruit soups are perfect for hot days when you want something light. This pretty puree of melon, mint and yogurt is a great summer appetizer - and a breeze to make." Cook time doesn't include several hours of refrigeration time.

Provided by mersaydees

Categories Melons

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Honeydew Melon Soup image

Steps:

Add first 5 ingredients to the bowl of a food processor. Pulse a few times to combine, then process until smooth. Refrigerate for a few hours before serving.
To serve, divide soup among 4 bowls. Stir a tablespoon of the yogurt into each bowl. Toss a couple of the melon balls, mint, and pistachios (if using) into each.

Ingredients

8 cups honeydew melon, cubed (medium ripe, save about 8 small balls to garnish)
1/4 cup mint leaf (set aside some chopped mint for garnish)
2 tablespoons lime juice, freshly squeezed
1 tablespoon honey
1 pinch cayenne pepper
4 tablespoons plain Greek yogurt, garnish
2 tablespoons pistachios, chopped (garnish) (optional)

CANTALOUPE IN HONEYDEW ALMOND SOUP

Cookbook author Reem Kassis shares her take on a beloved childhood snack of melon slices and almond juice. It makes a refreshing dessert.

Provided by Reem Kassis

Yield Serves 4

Number Of Ingredients 5

Cantaloupe in Honeydew Almond Soup image

Steps:

In a blender, combine the honeydew, sugar, almond extract, and almond milk and blend until very smooth. Chill until cold.
Use a melon baller to scoop out balls of cantaloupe, or simply cut into small bite-size cubes. Keep chilled until ready to serve.
To serve, pour ½ cup (4 fl oz. or 120 ml) of the honeydew almond soup into a shallow bowl and top with pieces of cantaloupe.

Ingredients

9 oz. (250 g) honeydew melon (about one-quarter of a large melon), cut into chunks
1½ Tbsp. sugar
1¼ tsp. almond extract
1 cup (8 fl. oz. or 250 ml) unsweetened almond milk
9 oz. (250 g) cantaloupe (about one-quarter of a large melon)

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

Cold Cantaloupe Soup image

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

Ingredients

1 cantaloupe or other ripe, orange-fleshed melon, chilled, peeled and seeded
Juice of 1 lime
Salt to taste
2 teaspoons good quality balsamic vinegar

CHILLED WATERMELON SOUP

This simple, refreshing gazpacho-like chilled soup depends on the sweetness of the watermelon, tempered by the addition of olive oil, vinegar, lime juice and salt, to create the perfect balance of flavors. A little spiciness in the form of cayenne or crushed red pepper is welcome, too, as is an extra squeeze of lime juice at the table.

Provided by David Tanis

Categories dinner, lunch, soups and stews, appetizer, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Chilled Watermelon Soup image

Steps:

Put 5 cups of diced watermelon in a food processor or blender and blitz to a purée. Strain purée through a fine-meshed sieve into a bowl. You should have about 4 cups purée. Season with salt and pepper and cayenne, 1 tablespoon vinegar and 2 tablespoons lime juice. Taste and adjust seasoning. Chill bowl on ice or refrigerate.
To serve, place remaining diced watermelon, honeydew melon and cucumber in a small mixing bowl. Toss with a little salt and pepper, 2 tablespoons lime juice and 2 tablespoons olive oil. Divide mixture evenly into chilled soup bowls.
Ladle watermelon purée into each bowl. Sprinkle with chives, basil and mint. Add a sprinkle of crushed red pepper and flaky salt if desired. Pass lime wedges separately.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 652 milligrams, Sugar 16 grams

Ingredients

7 cups diced watermelon, cut into 1-inch cubes
Salt and pepper
Pinch of cayenne
1 tablespoon red wine vinegar or sherry vinegar
4 tablespoons fresh lime juice, plus lime wedges for serving
2 cups diced honeydew melon or cantaloupe, cut into 1-inch cubes
2 cups diced cucumber, cut into 1-inch cubes
2 tablespoons extra-virgin olive oil
2 tablespoons snipped chives
Handful of small basil leaves
Handful of small mint leaves
Pinch of crushed red pepper (optional)
Pinch of flaky salt such as Maldon or fleur de sel (optional)

COLD HONEYDEW AND MINT SOUP IN CANTALOUPE

Categories Soup/Stew Blender Food Processor Freeze/Chill No-Cook Quick & Easy Low Sodium Lime Cantaloupe Honeydew Mint Summer Chill Gourmet

Yield Makes about 6 cups, serving 6

Number Of Ingredients 5

Cold Honeydew and Mint Soup in Cantaloupe image

Steps:

In a blender in batches or in a food processor purée the honeydew, the mint leaves, the lime juice, the sugar to taste, and a pinch of salt until the mixture is smooth, transfer the soup to a bowl, and chill it, covered, for a least 1 hour or overnight. The soup may be made 2 days in advance and kept covered and chilled. Arrange the cantaloupe halves on 6 small plates, ladle the soup into them, and garnish each serving with a mint sprig.

Ingredients

1/2 large honeydew melon, cut into 1-inch pieces
1 cup loosely packed fresh mint leaves, rinsed and spun dry, plus, if desired, 6 mint sprigs for garnish
3 tablespoons fresh lime juice
1 to 2 tablespoons sugar
3 cantaloupes, halved and trimmed decoratively

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COLD HONEYDEW SOUP - 2 SISTERS RECIPES BY ANNA AND LIZ

Web Jul 22, 2021 Directions To Make Cold Honeydew Soup: 1. First, cut the melon in half. For this recipe, you will only need one half of the …
From 2sistersrecipes.com
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Total Time 15 mins
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Place all the ingredients into your blender and blend until it is pureed into a smooth, soupy texture. Pour into your ramekins or cocktail glasses.
When ready to serve, top each dish (or glass) with a fresh mint leaf as a garnish, and a slice of lime on the side.
Optional: drizzle some creme fraiche on top, or serve with a small dollop of sour cream in the center.

Honeydew And Cantaloupe Soup Recipes

CHILLED COCONUT-HONEYDEW SOUP

A refreshing chilled soup with honeydew melon, lime juice, and coconut milk is great for hot days. Use reduced-fat coconut milk to make the soup even lighter.

HONEYDEW MELON SOUP

From Family Circle magazine, June 2013 issue. It says, "Chilled fruit soups are perfect for hot days when you want something light. This pretty puree of melon, mint and yogurt is a great summer appetizer - and a breeze to make." Cook time doesn't include several hours of refrigeration time.

CANTALOUPE IN HONEYDEW ALMOND SOUP

Cookbook author Reem Kassis shares her take on a beloved childhood snack of melon slices and almond juice. It makes a refreshing dessert.

COLD CANTALOUPE SOUP

CHILLED WATERMELON SOUP

COLD HONEYDEW AND MINT SOUP IN CANTALOUPE

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