Thai Cantaloupe Soup Recipes
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.
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
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.
THAI CANTALOUPE SOUP
This is so yummy! Most cantaloupe soups are served cold. Don't be alarmed by this being served hot, It is out of this world! Just came up with it out of the necessity to use up an aging piece of fruit, plans for a Thai meal and a chilly October night--enjoy!
Provided by Lori 13
Categories Melons
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Half cantalope, discard seeds, scoop out flesh and set aside.
- Reserve shells to use for "bowls".
- Heat oil in a saucepan.
- Add onion.
- Sauté 2 minutes.
- Add cantaloupe flesh and tomatoes.
- Cook 5 minutes.
- Add the next 5 ingredients.
- Bring to a boil.
- Reduce.
- Simmer 5 minutes.
- Purée in batches.
- Return to pot.
- Re-heat.
- Ladle into shells.
- Top with the last 3.
- YUM!
Nutrition Facts : Calories 193.5, Fat 13.1, SaturatedFat 1.1, Sodium 667.1, Carbohydrate 18.8, Fiber 2.3, Sugar 15.2, Protein 3
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.
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
CHILLED CANTALOUPE SOUP
Very refreshing and light. Great start to any meal! Melon, lime and mint- oooohhhhh so fresh and inviting! Posted for Zaar's World Tour 2005- the ingredients are popular in Australia, Asia, Mexico and the SW.
Provided by Mamas Kitchen Hope
Categories Melons
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In blender or food processor blend together melon and juice until smooth.
- Place in large bowl and stir in lime juice and cinnamon.
- Cover and chill for at least 1 hour.
- Sprinkle with mint to garnish and serve.
Nutrition Facts : Calories 69.7, Fat 0.3, SaturatedFat 0.1, Sodium 15.6, Carbohydrate 16.5, Fiber 1.1, Sugar 14.2, Protein 1.4
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
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