Summertime Melon Soup Recipes

CHILLED MELON SOUP

Looking for something to put pizazz 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

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 8

Chilled Melon Soup image

Steps:

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.

Nutrition Facts : Calories 82 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 126mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

Ingredients

3/4 cup orange juice
1 cup 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

COLD MELON SOUP

Many different types of melons can be used in this cool, fresh soup, however, honeydew melons defnitely are the best.

Provided by morgainegeiser

Categories Melons

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

Cold Melon Soup image

Steps:

In a blender container, combine honeydew, lime juice, and honey. Blend until smooth. Pour into a bowl and add yogurt.
Beat with a fork or wire whisk until blended.
Chill several hours.
Serve cold.
Whisk before serving and garnish each bowl with a few melon balls.
NOTE: chilling time not included with prep time.

Nutrition Facts : Calories 81, Fat 0.3, SaturatedFat 0.1, Sodium 34.8, Carbohydrate 20.7, Fiber 1.6, Sugar 18.5, Protein 1.1

Ingredients

4 cups ripe honeydews, cut into small balls
4 teaspoons lime juice
2 teaspoons honey
1 cup nonfat vanilla yogurt
1/2 cup honeydew balls (to garnish)

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

WATERMELON SOUP

What could be better on a hot summer day than a cool soup made with fresh watermelon and mint?

Provided by lillpup

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

Time 2h15m

Yield 3

Number Of Ingredients 4

Watermelon Soup image

Steps:

Blend watermelon, lemon juice, mint, and honey in a blender until smooth. Refrigerate 2 hours before serving.

Nutrition Facts : Calories 84.8 calories, Carbohydrate 22 g, Fat 0.3 g, Fiber 0.9 g, Protein 1.3 g, Sodium 2.4 mg, Sugar 18.6 g

Ingredients

4 cups cubed seeded watermelon
2 tablespoons lemon juice
1 tablespoon chopped fresh mint
1 tablespoon honey

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)

More about "summertime melon soup recipes"

CHILLED MELON SOUP - EATINGWELL

Web Jun 3, 2016 Directions Dice enough melon to measure 1 cup and combine in a small bowl with cucumber, 2 tablespoons lime juice and scallion …
From eatingwell.com
4.3/5 (6)
Total Time 2 hrs 40 mins
Servings 6
Calories 62 per serving

Dice enough melon to measure 1 cup and combine in a small bowl with cucumber, 2 tablespoons lime juice and scallion green. Cover and refrigerate until ready to serve the soup.
Place the remaining melon and 4 tablespoons lime juice in a blender. Chop the whole scallion and seed and chop jalapeno; add to the blender along with water, orange zest, orange juice, ginger and salt. Blend until smooth and creamy. Taste and add more lime juice, jalapeno and/or orange juice, if desired.
Stir the reserved diced melon mixture and divide among 4 soup bowls. Pour the soup into the bowls. Garnish each serving with cilantro (or mint) and yogurt (or creme fraiche), if using.

Summertime Melon Soup Recipes

CHILLED MELON SOUP

Looking for something to put pizazz 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

COLD MELON SOUP

Many different types of melons can be used in this cool, fresh soup, however, honeydew melons defnitely are the best.

COLD CANTALOUPE SOUP

WATERMELON SOUP

What could be better on a hot summer day than a cool soup made with fresh watermelon and mint?

CHILLED WATERMELON SOUP

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