Instead of cantaloupe, you may also use Persian, Crenshaw or casaba melon in this refreshing ginger-infused soup. Source: EatingWell Magazine, July/August 1993

Marie Piraino


Ingredient Checklist


Instructions Checklist
  • Place cantaloupe, 3 tablespoons ginger, orange zest and honey in a food processor or blender and puree. Add yogurt and blend until smooth.

  • 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.


Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition Facts

115 calories; 0.9 g total fat; 0.5 g saturated fat; 2 mg cholesterol; 51 mg sodium. 475 mg potassium; 25 g carbohydrates; 1.1 g fiber; 18 g sugar; 3.4 g protein; 4294 IU vitamin a iu; 60 mg vitamin c; 39 mcg folate; 102 mg calcium; 1 mg iron; 25 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Delicious! I have made this recipe many many times always to rave reviews. It is especially tasty if a swirl of fresh blueberry syrup is added just before serving. I don't think it is unnecessary to garnish with any added candied ginger. Pros: Easy delicious and delightfully refreshing Read More
Rating: 5 stars
I often make this for company for Sunday Brunch. It has a light summery taste. I like it best with LF vanilla yogurt. Made it once with Greek yogurt and the flavor was too strong. Read More