Chilled Cantaloupe Curry Soup

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Course: ,
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Chilled Cantaloupe Curry Soup with garnish

“Chilled Cantaloupe Curry Soup is a super quick, slightly spicy, refreshing soup. Fresh sweet cantaloupe, enhanced with a touch of ginger and spicy serrano pepper, along with the soft notes of curry powder – perfect for a hot summer’s day.”

Chilled Cantaloupe Curry Soup

Ingredients

  • 1 1/2 pounds (about 1 large) ripe cantaloupe, seeded, peeled and diced
  • 1 ounce peeled, minced fresh ginger-root
  • 1/2 - 1 teaspoon minced serrano pepper, or to taste (about 1 large pepper) seeded if desired
  • 1/2 cup fresh orange juice (from 1 large orange)
  • 1/2 cup plain yogurt
  • 1 teaspoon curry powder, or to taste
  • Salt and freshly ground pepper, to taste
  • Diced fresh cucumber, for garnish, optional
  • Additional yogurt, for garnish, optional

Method

Step 1

Place the cantaloupe, ginger, serrano, and orange juice in a blender or food processor and process until smooth, add the yogurt and curry; process until fully incorporated. Taste and adjust for salt and pepper. Refrigerate for at least 1 hour, or more to allow the flavors to fully blend. Serve in cold bowls with optional garnishes.



 

{The making of Chilled Cantaloupe Curry Soup}

A printer-friendly recipe card is located at the bottom of this post

 

Chilled Cantaloupe Curry Soup

 

The cantaloupe sits on the counter mocking me.

Ripening further still, willing me to DO SOMETHING …

And so I must …

And while I was not in the mood for some plain old delicious cubes of cantaloupe, I decided to make a refreshing soup from it.

I have an idea of what I want the final product to taste like –

  1. Cantaloupe – yes.
  2. Spicy – yes.
  3. Great flavor – yes.
  4. A bit creamy, but not creamed – yes.

I start with my collection of cookbooks. I have so many that are farm to table I am certain I will find the basis of a great recipe to start with.

But no, not a one.

So to the internet.

OMGosh, how many recipes does All-Recipes print of the same recipe? And no, I don’t want orange juice soup with cinnamon flavors. So many recipes call for massive amounts of orange juice (2 cups in many) and cinnamon. I want a cantaloupe soup with some spicy flavor.

So I guess I’ll do it the old-fashioned way…scratch the brain, taste, adjust and come up with my perfect Chilled Cantaloupe Soup…

 

Cold Cantaloupe Curry Soup

 

So I start with the cantaloupe, cutting it into chunks and putting it into the blender…now what to go with??? I have an orange in the refrigerator, so why not add it. It comes to about 1/2 a cup total juice, so it will add flavor but not take over the flavor.

Orange juice and ginger are a natural pair, so I add ginger to the mix, then, because I have serrano peppers in the garden, I decided to add one for heat. My peppers are growing very hot this year, so one was enough to add the heat I wanted, (I left the seeds in), but as always you want to taste your pepper for heat before deciding not only how much to use, but if you want to seed it or not. The heat of the pepper is in the seeds and the membranes, so if you remove those parts, you remove a lot of the heat. But not the flavor.

If you don’t have serrano peppers, you could use jalapeno instead. Jalapeno peppers are milder, so adjust as needed for your heat factor. Or, use a Thai chili, habanero or other hotter pepper. Again, adjust for heat.

OK…so now I have the cantaloupe, ginger, my pepper and a bit of orange juice in the blender…I whip it up, add a pinch of salt and taste.

 

Chilled Cantaloupe Curry Soup with garnish

 

Tastes pretty darn good, but it’s missing something. A deeper flavor. Ginger, orange juice, hot pepper, sounds like the beginning of curry to me, so curry powder becomes the next ingredient to try.

I remove a bit of the soup to a bowl and add the curry powder. Nice. I like it.

Wanting a bit of “roundness” I decide to add just a bit of plain yogurt. It rounds it out beautifully.

 

Chilled Cantaloupe Curry Soup

 

This soup is perfect for the first course on a hot day. Or even as lunch; serve it with a nice salad and a fruity wine, such as Viognier. It’s refreshing, and surprisingly filling which is what makes it perfect as a first course or light lunch.

If you are on a plan to lose weight, eating a small, non-cream based bowl of soup before eating a meal makes good sense. It fills you up with fewer calories, so you don’t over-indulge on the main course or those higher in fat and calorie foods. And this Chilled Cantaloupe Curry Soup fits that bill just fine but also has many other health-related benefits such as being considered “very good” in potassium and B vitamins, as well as a good source of Vitamins A, K, magnesium, and folate.

And it’s tasty too! Just like candy… says Lucy…

So make a bowl of this super simple deliciously healthy soup today.

 

Yield: 4 servings

Chilled Cantaloupe Curry Soup

Cold Cantaloupe Curry Soup

Chilled Cantaloupe Curry Soup is a super quick, slightly spicy, refreshing soup. Fresh sweet cantaloupe, enhanced with a touch of ginger and spicy serrano pepper, along with the soft notes of curry powder – perfect for a hot summer’s day.

Prep Time 10 minutes
Additional Time 50 minutes
Total Time 1 hour

Ingredients

  • 1 1/2 pounds (about 1 large) ripe cantaloupe, seeded, peeled and diced
  • 1 ounce peeled, minced fresh ginger-root
  • 1/2 - 1 teaspoon minced serrano pepper, or to taste (about 1 large pepper) seeded if desired
  • 1/2 cup fresh orange juice (from 1 large orange)
  • 1/2 cup plain yogurt
  • 1 teaspoon curry powder, or to taste
  • Salt and freshly ground pepper, to taste
  • Diced fresh cucumber, for garnish, optional
  • Additional yogurt, for garnish, optional

Instructions

Step 1

Place the cantaloupe, ginger, serrano, and orange juice in a blender or food processor and process until smooth, add the yogurt and curry; process until fully incorporated. Taste and adjust for salt and pepper. Refrigerate for at least 1 hour, or more to allow the flavors to fully blend. Serve in cold bowls with optional garnishes.

Notes

This soup is best when allowed to sit, refrigerated, for at least an hour, or more.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 88Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gCholesterol: 4mgSodium: 206mgCarbohydrates: 18gFiber: 2gSugar: 25gProtein: 3g

Nutritional values may not be 100% accurate. Calories are based on the soup alone without additional garnish.


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Nutritional Info

This information is per serving.
  • Calories
    88
  • Fat
    2g (1g Sat, trace Mono, trace Poly)
  • Protein
    3g
  • Carbohydrates
    18g
  • Dietary Fiber
    2g
  • Cholesterol
    4mg
  • Sodium
    206mg
  • Nutritional information is provided for your good health but may not be 100% accurate.

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