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
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
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.
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
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
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, LIME, AND CHILI SOUP
Cold soups are best served in chilled bowls. Put them in the freezer for 10 minutes to ensure the soup stays cold while you eat.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 4
Steps:
- Cut flesh of cantaloupe into large chunks. Puree with sambal oelek, lime juice, and salt in a blender until smooth. Refrigerate until cold, about 1 hour. Stir well, and swirl in more sambal oelek if desired before serving.
Nutrition Facts : Calories 97 g, Fat 2 g, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, Sodium 148 g
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