Thai Cantaloupe Soup Recipes

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CANTALOUPE SOUP



Cantaloupe Soup image

Provided by Alex Guarnaschelli

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 large, or 2 small, cantaloupe (to yield 3 tightly-packed cups sliced cantaloupe)
3 lemons, juiced
1 cup sparkling cider (nonalcoholic)
2 to 3 teaspoons granulated sugar, optional
1/4 cup cold water, optional
1 small cucumber, peeled, seeded and diced
Kosher salt
Freshly ground black pepper

Steps:

  • Place the cantaloupes on a flat surface and split them in half. Scoop out and discard the seeds. Use a spoon to scoop out the flesh in small increments. The goal is to tightly pack 3 cups of cantaloupe flesh.
  • Place the cantaloupe in the blender and add the lemon juice and cider. Puree until smooth and taste for seasoning. Add the sugar, if needed. Use the water if more liquid is needed. Pour the soup into a medium bowl. Make an ice bath to chill the soup by combining some ice cubes and cold water in the bottom of a larger bowl. Put the soup in the ice bath and store in the refrigerator until ready to serve.
  • Season the cucumber lightly with salt and pepper. When ready to serve, pour the soup into the chilled bowls and add some of the cucumber to each.

THAI CANTALOUPE SOUP



Thai Cantaloupe Soup image

This is so yummy! Most cantaloupe soups are served cold. Don't be alarmed by this being served hot, It is out of this world! Just came up with it out of the necessity to use up an aging piece of fruit, plans for a Thai meal and a chilly October night--enjoy!

Provided by Lori 13

Categories     Melons

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 medium cantaloupe
3 tablespoons canola oil
1 small onion (chopped)
3/4 cup grape tomatoes (or 1 tomato, chopped)
2 cups water
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
3 teaspoons nuoc nam (fish sauce)
1 green onion (minced)
2 tablespoons peanuts (chopped)
1 tablespoon cilantro (minced)

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!

Nutrition Facts : Calories 193.5, Fat 13.1, SaturatedFat 1.1, Sodium 667.1, Carbohydrate 18.8, Fiber 2.3, Sugar 15.2, Protein 3

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