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

Marie Piraino
Source: EatingWell Magazine, July/August 1993


Recipe Summary

1 hr 15 mins


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; protein 3.4g 7% DV; carbohydrates 25g 8% DV; exchange other carbs 1.5; dietary fiber 1.1g 5% DV; sugars 18.5g; fat 0.9g 1% DV; saturated fat 0.5g 2% DV; cholesterol 2.5mg 1% DV; vitamin a iu 4294.1IU 86% DV; vitamin c 59.8mg 100% DV; folate 38.6mcg 10% DV; calcium 102.2mg 10% DV; iron 0.7mg 4% DV; magnesium 24.7mg 9% DV; potassium 475.4mg 13% DV; sodium 51.3mg 2% DV; thiamin 0.1mg 9% DV.

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