I’ve been eating the most delicious cantaloupe this week! Barrie Hill Farms has the sweetest melons I’ve ever tasted. I’m going to have to ask Morris what his secret is to such amazing taste. I came home with four of them and I’ve been eating them every day! I decided a quick and easy soup would be another great way to enjoy them and created this fun little recipe that I hope you’ll enjoy.
This will take you ten minutes to make and you can let it chill for a couple hours or overnight. There are very few ingredients in this soup so it’s important not to take any shortcuts on this recipe. Each one is integral to the final flavour so no cheating, please!
You can put a dollop of yogurt on top when serving or do a drizzle of honey as I did. To be honest, I was certain the yogurt would sink immediately and make it impossible to get a good photo but it would definitely add to the deliciousness.
I have surprised myself and become a big fan of chilled soups. Last summer I made a Strawberry Melon Summer Soup that is still very popular on the blog so if you’ve got extra strawberries, just toss them in and add some lime and you’ll have another lip-smacking treat. And you’ve got to know this is going to impress your guests, right? Find some fresh flowers to garnish and they’ll think you slaved all day.
Next up is cantaloupe slushies. Can hardly wait to see how those turn out! I just have to figure out what to put in them, ha!
Are you a fan of chilled soups or do you prefer the more traditional hot soups? I will admit that the only thing remotely appealing to me about winter is the thought of creating some scrumptious new soup recipes! If you share your favorite types of soup in the comment section below, I’ll try to create a recipe for you. Cheers!
- 1 cantaloupe, cut into chunks
- 1/3 cup plain, non fat Greek yogurt
- 1 tablespoon ginger, freshly grated
- 1 teaspoon honey, plus more to garnish
- 1/4 teaspoon nutmeg
- pinch of kosher salt
- fresh basil leaves for garnish
- Place all ingredients except basil into food processor and pulse until blended well.
- Refrigerate at least 2 hours before serving.
- **NOTE: Cantaloupes and their sweetness are always an uncertainty so check before removing from food processor for taste and add more honey if needed.
- Garnish with basil and a drizzle of honey if desired.