This cold melon soup with ginger is incredibly delicious and refreshing! Serve as a soup garnished with mint or as a fantastic sauce.
Have you ever tried pairing cantaloupe with ginger? It may sound surprising, but the flavors are actually incredible together!
This simple cold melon soup with ginger is the perfect way to enjoy the pairing. The result is a refreshing soup that is simply delightful.
The inspiration for this recipe comes from a luscious cantaloupe soup I had as an appetizer on a trip to France. The moment I tried it, I knew I wanted to recreate it at home.
It turned out to be incredibly simple. In fact, you only need 5 ingredients plus salt. This cold soup is so easy to make, you may find yourself whipping up a batch a few times a week!
How to make cold melon soup with ginger
For how wonderful the flavor is, this soup is shockingly simple to throw together.
Step 1: Add the melons, oil, ginger, and salt to a food processor or blender.
Step 2: Blend until smooth.
Step 3: Pour the soup into bowls and garnish with strips of fresh ginger and mint leaves.
That’s it! Just blend and serve.
This is one of my favorite dishes to make as a starter for dinner guests. It’s so delicious and refreshing, no one ever believes how easy it was to make!
Ways to serve this cold soup
This recipe makes a great starter. Just ladle into bowls, garnish with ginger and mint, and serve!
You could also pour it into shot glasses or espresso cups to make it more of an appetizer. It’s fun to serve this way during cocktail hour.
But this recipe isn’t just a starter! In fact, I actually enjoy it most as a breakfast soup. If soup for breakfast sounds weird to you, just call it a cantaloupe and ginger smoothie instead.
If I want a little more protein in my meal, I’ll use this dish as a sauce instead of a soup. It’s wonderful over a bowl of cottage cheese and blueberries!
I’ve even enjoyed it as a beverage. I just thin it with a little bit of water for a great afternoon pick-me-up.
If you ask me, there’s no wrong way to enjoy this delightful recipe!
If you find yourself with extra soup, you can store it covered in the refrigerator. It will stay fresh for 4-5 days.
And because it’s a cold soup, you don’t have to bother trying to reheat it. Just enjoy it straight from the fridge!
Other tasty soup recipes
No matter what season it is, there’s never a bad time to whip up a tasty soup! Hot or cold, refreshing or hearty, I love them all.
Here are a few of my favorite soup recipes I know you’ll enjoy:
When you’ve tried this soup, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Cold Melon Soup with Ginger
- 2 cantaloupe melons (peeled, seeded, and cut into chunks)
- 1 tablespoon olive oil (extra virgin)
- 1 teaspoon fresh ginger (grated)
- Pinch of salt (or fleur de sel if you can find it)
- 1-inch piece of fresh ginger (peeled and cut into 2.5 cm strips for garnish)
- Fresh mint leaves (for garnish)
- Add the melons, oil, ginger, and salt to a food processor or blender.
- Blend until smooth.
- Pour the soup into bowls and garnish with strips of fresh ginger and mint leaves.
Gotta try cold cantaloupe soup w/ ginger. Pre-diabetic, & must cut down sugary treats. Thx.
DJ Parker says
I’ve just found your site and I’m thrilled to find more healthy recipes. While I’m the only one doing strictly KETO I see many recipes that the whole family will love and are KETO friendly at the same time. I appreciate that you give us nutritional information and the number of servings. You’d be surprised how many give nutritional facts for their recipes but fail to mention the serving quantity. I do have a query for you though. For example, in this recipe you state the ingredient as two cantaloupe melons but give no gram, ounce, cup or pound measurement for the amount of flesh used. How do/can the carb, sugar, etc. grams be accurately calculated? Are you figuring approximately so many cups, ounces or grams per melon? Cantaloupes come in a variety of sizes, as do most melons and fruits. How do we know if you mean small, medium or large? And for cantaloupe and honeydew some have few seeds while in others they abound. Could you tell us approximately, as close as possible, how much melon or ingredient is used in the recipes? I know I’ll most likely have to figure my macros independently but having a better idea of quantity used would help greatly. Thank you.
Shelby Kinnaird says
Hi DJ – Welcome! I’m happy to hear you’re finding recipes your whole family will love. This particular recipe was reprinted from another source, but you make an excellent point. I’ll try to be more accurate in the future.