Chilled Cardamom Cantaloupe Soup

his delightful Chilled Cardamom Cantaloupe Soup is a refreshing treat, perfect for hot weather or as a unique appetizer. The sweet, fragrant cantaloupe is blended with the warm, aromatic spice of cardamom, creating a wonderful contrast. A hint of lime juice adds a tangy kick, while the fresh mint and strawberry garnish provide a burst of freshness. Served cold, this unusual soup will surely impress your guests with its unexpected and delightful flavors.

Prep Time10

Cook Time0

Chilling Time1

Total Time1 10

Course: Dessert

Cuisine: French

Keyword: Cantaloupe Soup, melon soup

Servings: 4

Ingredients

1 large Cantaloupe melon, ripe and thoroughly washed
1 cup sugar
1 cup Perrier water
Juice of 1 lime
8 cardamoms, ground and sieved
2 small red plums or strawberries, sliced for garnish
0.25 cup whole fresh mint

Instructions

Food Safety Warning! Before cutting fresh Cantaloupe, thoroughly wash and brush the whole Cantaloupe with running water using a clean produce brush. Place the melon on a clean cutting board, plate, or other surfaces with the cut end facing down. With a clean knife, cut the melon from the blossom end to the stem end. Wash the knife with clean running water and set aside. Gently scrape out the seeds with a clean spoon.
Use one half and make round Cantaloupe balls using a melon-baller and reserve the balls. Scrape the rest of the pulp and reserve. Cut, peel and cut into chunks the other half.
Transfer Cantaloupe (except balls) to a blender or food processor. Add sugar, lime juice, and cardamom, and blend until smooth. Stir in the Perrier water and refrigerate until cold.
Before serving, taste and adjust seasoning if necessary with more sugar, cardamom, and lime juice. Garnish with strawberry slices and mint leaves.

Video

Cooking Tips for Chilled Cardamom Cantaloupe Soup:

Choose a ripe melon – Make sure your cantaloupe is fully ripe for the best sweetness and flavor. A ripe melon will have a fragrant aroma at the stem and a slight give when pressed.
Balance the flavors – Adjust the sweetness by adding more sugar if the melon is tart or more lime juice for extra tang. Cardamom should complement, not overpower, the taste.
Use cold ingredients – For a truly refreshing chilled soup, ensure that all the ingredients, especially the Perrier water, are well chilled before blending.
Texture matters – Blend until smooth, but don’t over-process. You want a velvety, creamy consistency, not a watery soup.
Garnish creatively – Besides mint and strawberries, try adding other fresh fruits or even a sprinkle of finely ground cardamom to enhance the flavor and presentation.

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