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Chilled Cantaloupe Soup with Ginger, Lime & a Hint of Mint

Print Recipe
Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings

Ingredients
  

  • 4 cups ripe cantaloupe, cubed
  • 1 tbsp lime juice (or more to taste)
  • 1/2 tsp fresh ginger, grated (or 1/8 tsp ground ginger)
  • 1/4 cup full-fat coconut milk (or plain yogurt, optional for creaminess)
  • 4–5 fresh mint leaves
  • 1–2 tsp honey or maple syrup (optional, if your melon isn’t super sweet)
  • Pinch of sea salt
  • Ice cubes (optional, for chilling quickly)
  • Swirl of coconut milk or yogurt
  • Chopped mint or microgreens
  • Cracked black pepper
  • Edible flowers (like borage or nasturtium for flair)

Instructions
 

  • In a blender, combine cantaloupe, lime juice, ginger, mint, and coconut milk.; Blend until completely smooth and creamy.; Taste and adjust—add honey, more lime, or salt as needed.
  • Transfer soup to a sealed container or pitcher.; Refrigerate for 30–60 minutes until nicely chilled.(Or stir in a few ice cubes if short on time.)
  • Pour into small bowls or glasses.; Garnish with a swirl of coconut milk, fresh mint, or edible flowers.; Serve cold with crusty bread, herbed flatbread, or a leafy green salad.