Chilled cantaloupe soup

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10 min


4 cups (1 L), 4 servings

* PLUS Refrigeration Time: 120 minutes


  • 2 medium very ripe cantaloupes , about 1 kg each
  • 1/2 to 1 cup sour cream
  • 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
  • fresh sliced strawberries , optional


  • Cut cantaloupes in half. Using a spoon, 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 teaspoon (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, as needed.
  • Refrigerate at least until cold, from 2 to 4 hours or up to 2 days. Chill soup bowls in the freezer or the refrigerator. Ladle soup into chilled bowls, then garnish with mint leaves and strawberry slices, if you like.

Nutrition (per serving)

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

This soup, flavoured with a wisp of fresh ginger, is fabulous to begin a weekend lunch or brunch party. While it works with light sour cream, you’ll get a better texture with regular.