Orange Cantaloupe Soup

Orange Cantaloupe Soup Recipe with Cinnamon and Mace

Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Orange Cantaloupe Soup is a refreshing and light summer dish that is perfect for hot days. This chilled soup combines the sweetness of cantaloupe with the tanginess of orange juice, creating a unique and delicious flavor profile.

History

This recipe is a modern twist on traditional fruit soups that have been enjoyed for centuries in various cultures around the world. Fruit soups have been a popular dish in Scandinavian countries, Eastern Europe, and the Middle East, where they are often served as a dessert or a refreshing snack.

Ingredients

1 large cantaloupe
2 cups water
6 oz (170 g) orange juice concentrate
0.5 tsp salt
0.13 tsp ground cinnamon
1 dash ground mace
2 tbsp cornstarch

How to prepare

Cut the cantaloupe in half and remove the seeds.
Using a melon-ball scoop, scoop balls from one half and set them aside.
Scrape out the remaining pulp and reserve it.
Peel the remaining half and cut it into chunks.
Place the cantaloupe chunks and pulp in the container of an electric blender, cover, and process until smooth (you should have 1 cup of purée).
Add 1 cup of water, orange juice concentrate, salt, cinnamon, and mace.
Cover and process for 5 seconds.
Remove the mixture to a bowl.
In a small saucepan, combine cornstarch and the remaining 1 cup of water, and stir to dissolve the cornstarch.
Cook over medium heat until the mixture boils and thickens.
Gently stir the thickened mixture into the cantaloupe mixture.
Add the melon balls and cover.
Chill well before serving.

Variations

Add a splash of rum or vodka for an adult version of this soup.
Mix in some diced cucumber or jalapeno for a spicy kick.
Top with a dollop of whipped cream or coconut cream for a decadent touch.

Cooking Tips & Tricks

Make sure to chill the soup well before serving to enhance the flavors.

- You can adjust the sweetness of the soup by adding more or less orange juice concentrate.

- For a creamier texture, you can add a splash of coconut milk or yogurt.

- Garnish with fresh mint leaves or a sprinkle of cinnamon for an extra pop of flavor.

Serving Suggestions

Serve the Orange Cantaloupe Soup chilled in a bowl or a glass. Garnish with a sprig of mint or a slice of orange for an elegant presentation.

Cooking Techniques

Blending, simmering, thickening

Ingredient Substitutions

You can use honey or agave nectar instead of orange juice concentrate for a different flavor.

- Substitute cornstarch with arrowroot powder or tapioca starch for thickening.

Make Ahead Tips

You can make the soup a day in advance and store it in the refrigerator until ready to serve. Just give it a good stir before serving.

Presentation Ideas

Serve the soup in chilled bowls or glasses for an elegant presentation. Garnish with a sprinkle of cinnamon or a drizzle of honey for a finishing touch.

Pairing Recommendations

This Orange Cantaloupe Soup pairs well with grilled shrimp skewers, a fresh green salad, or a slice of crusty bread.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally.

Nutrition Information

Calories per serving

Calories: 160

Carbohydrates

Total Carbohydrates: 38g

Dietary Fiber: 2g

Sugars: 30g

Fats

Total Fat: 0g

Saturated Fat: 0g

Trans Fat: 0g

Proteins

Protein: 1g

Vitamins and minerals

Vitamin C: 80% DV

Vitamin A: 120% DV

Potassium: 14% DV

Alergens

This recipe is gluten-free and dairy-free. It may contain traces of nuts.

Summary

This Orange Cantaloupe Soup is a low-calorie, refreshing dish that is high in vitamin C and vitamin A. It is a great option for a light and healthy summer meal.

Summary

Orange Cantaloupe Soup is a light and refreshing summer dish that is perfect for hot days. This chilled soup combines the sweetness of cantaloupe with the tanginess of orange juice, creating a unique and delicious flavor profile. Serve it as a starter or a light meal for a healthy and satisfying dining experience.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Orange Cantaloupe Soup. It was a warm summer day, and I was browsing through an old cookbook that had been passed down to me from my own grandmother. As I flipped through the pages, a colorful photo caught my eye - a vibrant bowl of orange soup garnished with fresh mint leaves. Intrigued, I read the ingredients and instructions, eager to try something new in my own kitchen.

The recipe called for ripe cantaloupe, fresh orange juice, a touch of honey, and a hint of ginger. It seemed like the perfect combination of sweet and refreshing flavors for a hot summer day. I knew I had to make it right away.

I gathered the ingredients and got to work, carefully following each step as outlined in the recipe. I diced the cantaloupe, squeezed the oranges, and added a drizzle of honey for sweetness. The aroma of the fresh ingredients filled my kitchen, making my mouth water in anticipation.

As the soup simmered on the stove, I couldn't help but think back to all the recipes I had learned over the years. From my own mother's traditional dishes to the exotic flavors I had discovered while traveling, each recipe held a special place in my heart. And now, this Orange Cantaloupe Soup would join the ranks of my favorite recipes, a new addition to my culinary repertoire.

Once the soup had cooled, I ladled it into bowls and garnished it with a sprig of mint. The vibrant orange color was stunning, and the aroma was intoxicating. I couldn't wait to taste it.

I took a hesitant sip, unsure of what to expect. But as soon as the cool, sweet soup touched my lips, I knew I had discovered something truly special. The combination of flavors was perfect - the sweetness of the cantaloupe, the tangy citrus of the orange juice, and the subtle heat of the ginger all came together in a harmonious blend.

I savored each spoonful, enjoying the refreshing taste and the memories it evoked. It reminded me of summers spent in my grandmother's kitchen, watching her cook with love and passion. She had taught me so much about cooking, instilling in me a deep appreciation for good food and the joy of sharing it with others.

As I finished the last spoonful of soup, I knew that this recipe would become a new favorite in my own kitchen. It captured the essence of summer in a bowl, a taste of sunshine and happiness that I would cherish for years to come.

And so, with a full heart and a satisfied stomach, I closed the cookbook and smiled. I was grateful for the gift of this recipe, and for all the recipes that had shaped me into the cook I am today. My journey through the world of food and flavors had been a rich and rewarding one, and I couldn't wait to see where it would take me next.