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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 117.3
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 1.7 mg
  • Total Carbs: 34.3 g
  • Dietary Fiber: 1.0 g
  • Protein: 0.0 g

View full nutritional breakdown of Minted Cantaloupe Soup calories by ingredient
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Minted Cantaloupe Soup

Submitted by: HSBINMD
Minted Cantaloupe Soup

Introduction

Excellent source of Vitamins A and C.

Cool and refreshing summer soup that you can prepare a day ahead of time. Actual time spent preparing is way less than 25 minutes. Use the down time to read, do some crunches, whatever!

For a change of pace, substitute basil for the mint or substitute 3 cups peaches, 1 cup strawberries for the cantalope.

(I forgot to save a sprig of mint for garnish so I plunked a sprig of cilantro on top for the recipe photo)
Excellent source of Vitamins A and C.

Cool and refreshing summer soup that you can prepare a day ahead of time. Actual time spent preparing is way less than 25 minutes. Use the down time to read, do some crunches, whatever!

For a change of pace, substitute basil for the mint or substitute 3 cups peaches, 1 cup strawberries for the cantalope.

(I forgot to save a sprig of mint for garnish so I plunked a sprig of cilantro on top for the recipe photo)

Number of Servings: 4

Ingredients

    1/8 cup of sugar (preferably organic cane sugar)
    2 tbsp. honey (preferably raw honey)
    1 tbsp. freshly squeezed lime juice
    1 cup water (preferably filtered or bottled)
    1/4 cup tightly packed, chopped fresh mint leaves
    4 cups peeled, seeded, and diced cantaloupe (1-1/2 lb melon)

Directions

Makes 4 1-cup servings

1. In a small sauce pan combine sugar, honey, lime juice and water and cook, stirring, until sugar is disolved. bring to simmer
2. Add the mint and simmer 1 minute. Remove from heat; set aside to steep until cooled to room temperature.
3. Prepare the cantalope and place in non-metalic bowl
4. Strain the cooled syrup over the cantaloupe, using a rubber spatula to press on the mint to extract as much liquid as possible. Discard the mint. Stir to coat cantaloupe. Set aside to infuse for 20 minutes.
4. Transfer the soup to a food processor or blender and puree until smooth.
5. Transfer to a bowl or to four bowls (1 cup in each bowl) and refrigerate overnight or until chilled (about 2 hours)




Number of Servings: 4

Recipe submitted by SparkPeople user HSBINMD.






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