Ginger-Melon Soup

July/August 1993

Your rating: None Average: 4.6 (7 votes)

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

"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. "
Ginger-Melon Soup

Makes: 6 servings, scant 1 cup each

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  • 1 large ripe cantaloupe, peeled, seeded and cut into cubes (4 1/2 cups)
  • 4 tablespoons slivered crystallized ginger, divided
  • 1 1/2 teaspoons freshly grated orange zest
  • 1 teaspoon honey
  • 1 cup low-fat plain yogurt
  • 2/3 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.

Tips & Notes

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


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.

Nutrition Bonus: Vitamin C (100% daily value), Vitamin A (86% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 fruit, 1/2 other carbohydrate

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