Ginger-Melon Soup

Ginger-Melon Soup

2 Reviews
From: EatingWell Magazine, July/August 1993

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

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 large ripe cantaloupe, peeled, seeded and cut into cubes (4½ cups)
  • 4 tablespoons slivered crystallized ginger, divided
  • 1½ teaspoons freshly grated orange zest
  • 1 teaspoon honey
  • 1 cup low-fat plain yogurt
  • ⅔ cup orange juice
  • 1 tablespoon lemon juice


  • Active

  • Ready In

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

Nutrition information

  • Per serving: 115 calories; 1 g fat(0 g sat); 1 g fiber; 25 g carbohydrates; 3 g protein; 39 mcg folate; 2 mg cholesterol; 18 g sugars; 4,294 IU vitamin A; 60 mg vitamin C; 102 mg calcium; 1 mg iron; 51 mg sodium; 475 mg potassium
  • Nutrition Bonus: Vitamin C (100% daily value), Vitamin A (86% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 fruit, ½ other carbohydrate

Reviews 2

July 28, 2014
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By: jupett
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
May 18, 2010
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By: EatingWell User
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.
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