Real Recipes From Real Home Cooks ®

chilled cantaloupe, mango and peach soup

(3 ratings)
Blue Ribbon Recipe by
Pam Ellingson
Wichita, KS

I used to make this chilled soup during the summers when I worked with my mother cooking at the Wichita Art Museum. I talked the managers of the restaurant into serving it as an alternative choice to salad with lunch. I never failed to sell all of it because it is so refreshing and tasty. Used to like to serve it with either sliced baked ham and apple filled crepes or with the curried chicken and asparagus crepes. Yummy!

Blue Ribbon Recipe

There is nothing like chilled soup on a hot summer day. This cantaloupe soup recipe is so fruity and fresh, it's like a liquid dessert. We used vanilla yogurt in ours and it was perfect. Impress your family and friends and serve this soup at your next cookout or dinner party. Very yummy!

— The Test Kitchen @kitchencrew
(3 ratings)
yield 4 about 6 oz cups
prep time 30 Min
method Food Processor

Ingredients For chilled cantaloupe, mango and peach soup

  • 1 lg
    or 2 to 3 medium ripe mangoes
  • 1/2 lg
    ripe cantaloupe
  • 2-3 sm
    ripe peaches or nectarines
  • 3-4 Tbsp
  • 3-6 Tbsp
    white grape juice, peach nectar or mango nectar
  • juice from 1 lemon
  • juice and zest of one orange
  • 1-2 pinch
  • 1-2 Tbsp
    your choice of half and half, heavy cream, peach or vanilla or plain yogurt, sour cream, creme fraiche per serving
  • mint sprig and/or grated nutmeg as garnish

How To Make chilled cantaloupe, mango and peach soup

  • 1
    Peel, seed and cut up all the fruit into chunks. Zest and juice orange and juice lemon.
  • 2
    Place all fruits, the zest, and liquids (juice and honey) into bowl of large food processor and process until smooth. If you have a small processor or blender, puree the fruits in batches, mixing them together in a large bowl after processing.
  • 3
    Put the puree through a food mill or fine sieve if desired to obtain the smoothest texture. Cover and refrigerate until thoroughly chilled.
  • 4
    When ready to serve, ladle into shallow serving bowls or cups dividing into equal portions. Swirl in 1 to 2 tbsp of your choice of dairy product. Top with mint leaves and a quick grind of fresh nutmeg.
  • 5
    For special occasions, use a sweet white dessert wine in place of the grape juice. Note: Prep time does not include chilling time.