Chilled cantaloupe & strawberry soup

Prep 10 min
Plus Refrigeration Time: 120 minutes
Makes 4 cups (1 L)



medium, very ripe cantaloupes, about 1-kg each
1/2 to 1 cup
1/2 cup
thickly sliced strawberries
1 tsp
grated fresh ginger, or 1 tbsp finely chopped fresh ginger
1 to 2 tsp
freshly squeezed lime juice
fresh mint leaves, optional
fresh strawberries, sliced (optional)


  • Cut cantaloupes in half. Remove and discard seeds. Cut into wedges, then slice close to peel to remove fruit. Cut into large chunks. (You should have about 7 cups/1.75 L.)
  • Place cantaloupe chunks, 1/2 cup (125 mL) sour cream, strawberries, ginger and 1 tsp (5 mL) lime juice in bowl of a food processor or blender. Work in batches, if necessary. Blend until smooth. Taste and stir in additional sour cream and remaining lime juice, if you wish.
  • Refrigerate just until cold, 2 to 4 hours, or up to 2 days. Chill soup bowls in the freezer or refrigerator. Ladle soup into chilled bowls, then garnish with mint leaves and more sliced strawberries.

This ginger-flavoured soup is fabulous to begin a weekend brunch. And while it works with light sour cream, you’ll get a better texture if you use regular.


Calories 37, Protein 3.4 g, Carbohydrates 25.3 g, Fat 4.9 g, Fibre 2.3 g, Sodium 145 mg.
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