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
PEACH SOUP
Make and share this Peach Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Add all the ingredients to the container of an electric blender.
- Process until smooth.
- Chill for 2-3 hours before serving.
Nutrition Facts : Calories 98.1, Fat 0.4, Cholesterol 0.1, Sodium 7.7, Carbohydrate 23.5, Fiber 1.7, Sugar 21, Protein 1.8
CHILLED CANTALOUPE SOUP
Very refreshing and light. Great start to any meal! Melon, lime and mint- oooohhhhh so fresh and inviting! Posted for Zaar's World Tour 2005- the ingredients are popular in Australia, Asia, Mexico and the SW.
Provided by Mamas Kitchen Hope
Categories Melons
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In blender or food processor blend together melon and juice until smooth.
- Place in large bowl and stir in lime juice and cinnamon.
- Cover and chill for at least 1 hour.
- Sprinkle with mint to garnish and serve.
Nutrition Facts : Calories 69.7, Fat 0.3, SaturatedFat 0.1, Sodium 15.6, Carbohydrate 16.5, Fiber 1.1, Sugar 14.2, Protein 1.4
CHILLED CANTALOUPE PEACH SOUP WITH GINGER & MINT
Make and share this Chilled Cantaloupe Peach Soup with Ginger & Mint recipe from Food.com.
Provided by Dusty Gold
Categories Lime
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Remove skin and seeds from cantaloupe and dice the flesh.
- Cut peaches in half and remove stone.
- Place cantaloupe, peaches, ginger, tabasco sauce, cream cheese, and lime juice in a blender and puree until well blended.
- Strain if necessary.
- Garnish with honeydew melon and fresh mint.
- Serve in chilled bowls.
Nutrition Facts : Calories 206, Fat 2.2, SaturatedFat 1, Cholesterol 4, Sodium 92, Carbohydrate 48.3, Fiber 5, Sugar 43.2, Protein 3.9
CHILLED CANTALOUPE SOUP WITH LEMON AND GINGER
Make and share this Chilled Cantaloupe Soup With Lemon and Ginger recipe from Food.com.
Provided by JelsMom
Categories Lunch/Snacks
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place butter, honey, ginger root and lemon peel in small bowl. Microwave 45 seconds until butter melts. Stir to blend.
- Transfer mixture into blender. Add melon chunks and puree until smooth. Stir in milk. Transfer to bowl, cover and chill 4 hours.
- Garnish with mint sprig diced melon.
ROASTED PEACH SOUP
This recipe is for Royal Caribbean International Cookbook. It is one of those wonderful chilled, fruit soups they serve to you on a cruise.
Provided by PaulaG
Categories Strawberry
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Lightly butter a baking sheet.
- Place peach halves cut side down, on prepared baking sheet.
- Sprinkle the peaches with 1/2 cup sugar and bake for 15 to 20 minutes.
- Place the baked peaches in a food processor or blender, along with any drippings from the pan.
- Puree until smooth, stopping 2 to 3 times to scrape down the sides.
- Transfer to a large nonreactive bowl and set aside.
- In a small nonreactive saucepan, combine the peach nectar, remaining sugar and star anise over medium heat.
- Use the tip of blunt knife to scrape the vanilla bean seeds into mixture.
- Bring to a boil and then remove from heat.
- Let the syrup infuse for about 1 hour; then strain through a fine sieve into a nonreactive bowl and add the citrus juices.
- Slowly add the peach syrup to the peach puree until the desired flavor is achieved.
- If the soup is flavored to your liking but too thick, add a little plain peach juice to thin.
- Cover and refrigerate until completely cold.
- To serve, ladle into chilled soup cups and garnish with sliced strawberries and mint.
Nutrition Facts : Calories 465.1, Fat 0.7, SaturatedFat 0.1, Sodium 10, Carbohydrate 118.8, Fiber 4, Sugar 95.8, Protein 2.5
CHILLED CANTALOUPE AND MINT SOUP
Provided by Katie Lee Biegel
Categories appetizer
Time 3h10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a blender, combine all ingredients and blend until smooth. Pour into a sealable container and chill for at least 3 hours and up to overnight. Shake well and pour into serving dishes.
CHILLED CANTALOUPE, MANGO AND PEACH SOUP
There is nothing like chilled soup on a hot summer day. This cantaloupe soup recipe is so fruity and fresh, it's like a liquid dessert. We used vanilla yogurt in ours and it was perfect. Impress your family and friends and serve this soup at your next cookout or dinner party. Very yummy!
Provided by Pam Ellingson
Categories Other Soups
Time 30m
Number Of Ingredients 10
Steps:
- 1. Peel, seed and cut up all the fruit into chunks. Zest and juice orange and juice lemon.
- 2. Place all fruits, the zest, and liquids (juice and honey) into bowl of large food processor and process until smooth. If you have a small processor or blender, puree the fruits in batches, mixing them together in a large bowl after processing.
- 3. Put the puree through a food mill or fine sieve if desired to obtain the smoothest texture. Cover and refrigerate until thoroughly chilled.
- 4. When ready to serve, ladle into shallow serving bowls or cups dividing into equal portions. Swirl in 1 to 2 tbsp of your choice of dairy product. Top with mint leaves and a quick grind of fresh nutmeg.
- 5. For special occasions, use a sweet white dessert wine in place of the grape juice. Note: Prep time does not include chilling time.
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- Place butter, honey, and lemon peel in a small bowl. Microwave until butter is fully melted, about 45 seconds. Stir to blend mixture. Use a rubber spatula to scrape mixture into a food processor or blender.
- Add melon chunks and grated ginger and puree until as smooth as possible. (My food processor only fit about half of the melon, so I pureed it in two batches.) Transfer to a bowl and stir in milk until well-blended. Cover, and chill thoroughly (4 or more hours).
- Garnish each serving with a mint (or other herb) sprig, and a few pieces of diced cantaloupe if you’d like.
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