Cool Cantaloupe Soup With Basil Cream Recipes

"CREAMY" CANTALOUPE SOUP

Steps:

• Peel the cantaloupe and cut it in to cubes.
• Place the cantaloupe, orange juice, and mint leaves in the food processor and liquify.
• Add the honey and the yogurt, whirl until the mixture is very smooth.
• Cover and chill for at least one hour before serving. Garnish with sprigs of mint.

CHILLED CANTALOUPE SOUP

Steps:

• Set aside about 2 cups of the melon chunks and place the rest in a food processor or blender. Process until smoothly pureed, then add the juices, nectar, and spices. Process again until thoroughly blended. Transfer the mixture to a serving container.
• Cut the reserved melon chunks into 1/2-inch dice and stir them into the soup. Cover and chill for an hour or so before serving. Garnish each serving with some berries and 2 or 3 mint leaves, if desired.
• Nutrition Information
• Per serving:
• Calories: 148
• Total fat: 1g
• Protein: 2g
• Fiber: 3g
• Carbohydrate: 37g
• Cholesterol: 0mg
• Sodium: 24mg

THAI CANTALOUPE SOUP

Steps:

• Half cantalope, discard seeds, scoop out flesh and set aside.
• Reserve shells to use for "bowls".
• Heat oil in a saucepan.
• Add onion.
• Sauté 2 minutes.
• Add cantaloupe flesh and tomatoes.
• Cook 5 minutes.
• Add the next 5 ingredients.
• Bring to a boil.
• Reduce.
• Simmer 5 minutes.
• Purée in batches.
• Return to pot.
• Re-heat.
• Ladle into shells.
• Top with the last 3.
• YUM!