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Ginger-Melon Soup

  • 10 m
  • 1 h 15 m
Marie Piraino
“Instead of cantaloupe, you may also use Persian, Crenshaw or casaba melon in this refreshing ginger-infused soup.”


    • 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


  • 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.
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