Melon Soup
Cuisine: American
Author: Kitchens
Prep time: 4 hours 15 mins
Total time: 4 hours 15 mins
  • 1 cantaloupe
  • 1 orange
  • 1/2 Cup whipping cream
  • 1 teaspoon granulated sugar
  • 1 pinch salt
  • 1 pinch ginger, powdered
Salad for Garnish
  • 1 Cup mixed baby greens
  • 2 Tablespoons lemon juice, freshly squeezed
  • 1 Tablespoon orange juice
  • 1 teaspoon grated orange rind
  • 2 Tablespoons olive oil
  • 1 pinch salt
  1. Prepare the soup.
  2. Quarter cantaloupe melon; remove seeds and outer rind. Cut melon into small pieces.
  3. In blender or food processor, process melon until smooth; transfer to a bowl.
  4. Grate rind from orange and reserve for garnish. Reserve one tablespoon orange juice for dressing.
  5. Squeeze juice from orange; add to the bowl along with the cream, sugar, salt and ginger. Mix well.
  6. Cover and refrigerate for at least 4 hours or until chilled.
  7. Fifteen minutes before serving, assemble the salad greens in a steel bowl. Set aside, refrigerated.
  8. In a small bowl, add the juices, orange rind, and salt. Mix well. Add the oil and whisk. Toss the greens with the dressing. Refrigerate.
  9. Portion the soup into bowls. Carefully garnish with some of the salad.
  10. Serve immediately.
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