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20 minute dinner recipes

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Ginger-Melon Soup


From EatingWell:  July/August 1993

Instead of cantaloupe, you may also use Persian, Crenshaw or casaba melon in this refreshing ginger-infused soup.

6 servings, scant 1 cup each | Active Time: 10 minutes | Total Time: 1 1/4 hours



  1. Place cantaloupe, 3 tablespoons ginger, orange zest and honey in a food processor or blender and puree. Add yogurt and blend until smooth.
  2. Transfer to a bowl and stir in the orange and lemon juices. Cover and refrigerate until chilled, at least 1 hour. Garnish each portion with some of the remaining ginger.


Per serving : 115 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 2 mg Cholesterol; 25 g Carbohydrates; 3 g Protein; 1 g Fiber; 51 mg Sodium; 476 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 fruit, 1/2 other carbohydrate

Tips & Notes