If you were following my recent trip to France on Instagram or Facebook, you might have seen my photo of a luscious cantaloupe soup I had as an appetizer one evening. I said I wanted to try to recreate a version for breakfast. When I got home, a copy of Karin Hehenberger’s new The Everything You Need to Know about Diabetes Cookbook (affiliate link) was waiting for me. Guess what? The book includes a recipe for Cold Melon Soup with Ginger!
The CompostMaster and I love this soup so much, we made it twice in 10 days! The second time, our niece (age 5) helped by grating ginger and loading the blender. Cantaloupes, especially local ones, are super-sweet right now.
My Favorite Ways to Serve Cold Melon Soup with Ginger
- As a soup. Pour into bowls and garnish with mint. It’s a great first course for lunch or dinner.
- As a beverage. You can thin it with a little water if it isn’t pourable. Makes a great afternoon pick-me-up or breakfast drink.
- As a sauce. (This is my very favorite.) Add some to a bowl of cottage cheese and blueberries for breakfast. You’ll get a boost of protein from the cottage cheese.
I’ll review The Everything You Need to Know about Diabetes Cookbook next week and you’ll have a chance to win your very own copy. In the meantime, enjoy this cold melon soup!
- 2 cantaloupe melons, peeled, seeded, and cut into chunks
- 1 tablespoon extra virgin olive oil
- 1 teaspoon grated fresh ginger
- Pinch of fleur de sel
- 1-inch (2.5-cm) piece of fresh ginger, peeled and cut into strips, to garnish
- Fresh mint leaves, to garnish
- Put the melons, oil, ginger, and fleur de sel in a food processor or blender and blend until smooth.
- Pour the soup into bowls and garnish with strips of fresh ginger and mint leaves.
Other Recipes Featuring Melons
If this soup sounds good, you might like these other recipes featuring melons: