Skip to main content
Epicurious
Cookbooks

Chilled Cantaloupe Soup

It takes minutes to make this sweet soup. Try serving it after a meal rather than before—it’s a wonderful palate cooler after a spicy meal. Or it can be the main event at lunch on a hot summer day, served with blueberry muffins.

Recipe information

  • Yield

    6 servings

Ingredients

8 heaping cups lush, ripe cantaloupe, cut into 2-inch chunks
1 1/2 cups mango nectar or orange-mango juice
1 tablespoon lime juice
2 to 3 tablespoons agave nectar or maple syrup, to taste
Pinch of cinnamon
Pinch of ground nutmeg
1 cup berries, any variety, for garnish
Fresh mint leaves for garnish, optional

Preparation

  1. Step 1

    Set aside about 2 cups of the melon chunks and place the rest in a food processor or blender. Process until smoothly pureed, then add the juices, nectar, and spices. Process again until thoroughly blended. Transfer the mixture to a serving container.

    Step 2

    Cut the reserved melon chunks into 1/2-inch dice and stir them into the soup. Cover and chill for an hour or so before serving. Garnish each serving with some berries and 2 or 3 mint leaves, if desired.

  2. Nutrition Information

    Step 3

    Per serving:

    Step 4

    Calories: 148

    Step 5

    Total fat: 1g

    Step 6

    Protein: 2g

    Step 7

    Fiber: 3g

    Step 8

    Carbohydrate: 37g

    Step 9

    Cholesterol: 0mg

    Step 10

    Sodium: 24mg

Vegan Soups and Hearty Stews for All Seasons
TagsCold SoupSoupSoup/StewCantaloupeMelonFruitCinnamonHerbs & SpicesNutmegBerryMintMainSideLunchDinnerVeganVegetarianNut FreeDairy FreeGluten FreeEasyMake AheadNo-CookFood ProcessorBlenderSummerCookbooks
Read More
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Grilled Steak With Spicy Peanut Dressing
A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.