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Epicurious

Chilled Cantaloupe Soup

I made this soup for Mama when I was in junior high. She had been going through a tough time and one day when she came home for lunch I had prepared a chilled cantaloupe soup out of Southern Living magazine. Even though I had always enjoyed cooking, I think that this slightly unusual soup caught her off guard. I wanted to make her feel better, and as it often does, homemade food made with love can make a dark day seem brighter.

Recipe information

  • Yield

    serves 4 to 6

Ingredients

1 medium cantaloupe, peeled, seeded, and chopped
2 tablespoons sugar
1/4 cup freshly squeezed orange juice
Pinch of coarse salt
Fresh mint leaves, for garnish

Preparation

  1. Step 1

    In the jar of a blender, combine the cantaloupe, sugar, orange juice, and salt; process until smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate to chill thoroughly, at least 30 minutes. Taste and adjust for seasoning with additional sugar and salt, if needed.

    Step 2

    Serve chilled in chilled bowls, garnished with mint.

Cover of Bon Appetit, Yall by Virginia Willis featuring a serving of corn souffle.
From Bon Appétit, Y’all: Recipes and Stories From Three Generations of Southern Cooking, © 2008 by Virginia Willis. Reprinted by permission of Ten Speed Press. Buy the full book from Amazon or Abe Books.
TagsSoupSoup/StewCold SoupSouthernAmericanCantaloupeMelonFruitOrangeCitrusStarterLunchDinnerDairy FreeGluten FreeNut FreeVeganVegetarian5 Ingredients or FewerEasyQuickNo-CookBlenderCookbooks
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