Chilled Cantaloupe Soup

Main Ingredient
Recipe Seasonality
02 HR 15 MINS
Serves 6
  • 1 medium ripe cantaloupe, about 2.5 pounds
  • Juice and zest of 3 limes
  • 1 small cucumber, peeled, seeded
  • 1/2 teaspoon finely grated ginger
  • 1 tablespoon mint leaves, chopped
  • 1 tablespoon Thai or Genovese basil, chopped
  • 1 to 2 chile peppers (jalapeño, habanero, or other hot peppers), diced
  • Salt, to taste
  • Plain Greek yogurt, to serve

Purée the melon, lime juice and zest, cucumber, and ginger in a blender. Add the chopped basil, mint, hot peppers. Stir, taste, and salt to taste.

Chill for at least two hours, letting the herbs and peppers flavor the soup. Pour into a bowl and serve with a dollop of Greek yogurt.

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