Chilled Cantaloupe Soup

What sets this Chilled Cantaloupe Soup apart is its sheer simplicity and the emphasis on showcasing the natural sweetness of ripe cantaloupes. Chilled Cantaloupe Soup is an ideal starter for warm-weather gatherings or a revitalizing treat for yourself.

Chilled Cantaloupe Soup

Bursting with sweetness and kissed with a hint of fresh basil, this chilled soup is a celebration of simplicity and the pure, natural flavors of the season.
Prep Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 15 minutes
Course Appetizer, Soup
Cuisine European
Servings 6


  • 1 blender (or food processor)
  • 6 Chilled serving bowls or glasses


  • 1 cantaloupe (ripe)
  • 1 small cucumber
  • 6 leaves basil (fresh + 6 extra for garnish)
  • balsamic vinegar
  • 2 ice cubes
  • red pepper flakes
  • salt and pepper
  • 6 slices prosciutto


  • Prepare the ham: cut the ham into thin strips and grill it (oven or pan).
  • Prepare the cantaloupe and cucumber: peel the cantaloupe and the cucumber. Seed them and cut them into pieces.
  • Blend: in a blender or food processor, combine the diced cantaloupe, basil leaves, red pepper flakes, ice and a pinch of salt and pepper. Blend until smooth and well combined. Taste and adjust with more basil or red pepper flakes.
  • Serve: serve immediately or refrigerate for a few hours. It should be served well chilled. And sprinkle the soups with a few strips of ham and basil leaves.


Experiment with Presentation:
  • Consider serving the chilled cantaloupe soup in shot glasses for a stylish appetizer at gatherings or in larger bowls for a more substantial serving. Presentation can enhance the overall dining experience.
  • Serve with cantaloupe-mozzarella skewers.
Pair with Complementary Ingredients:
  • Consider serving the soup with a dollop of Greek yogurt, a sprinkle of granola, or a drizzle of balsamic reduction for added texture and complexity.
Keyword Cantaloupe, Dairy free, gluten free, Summer soup
Tried this recipe?Let us know how it was!

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