By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 6
75 cal · 75 min
Chilled Cantaloupe Soup
Recipe GLPR11153673352983
A refreshing and light chilled soup made with fresh cantaloupe, bright citrus juices, and a hint of warm spice. This elegant appetizer is perfect for warm weather entertaining and comes together in minutes before chilling.
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Ingredients
1 cantaloupe, peeled, seeded, and cut into cubes
2 cups fresh orange juice
1 tablespoon fresh lime juice
1/4 teaspoon ground cinnamon
Directions
Wash your hands thoroughly with soap and water before preparing the soup.
Peel the cantaloupe, remove all seeds, and cut the flesh into cubes.
Add the cubed cantaloupe and 1/2 cup of the orange juice to a blender or food processor.
Cover the blender with the lid and blend on high speed until the mixture is completely smooth, about 1-2 minutes.
Pour the blended cantaloupe mixture into a large bowl.
Stir in the lime juice, cinnamon, and the remaining 1.5 cups of orange juice until well combined.
Cover the bowl with plastic wrap or a lid and refrigerate for at least one hour until thoroughly chilled.
Give the soup a gentle stir before serving, then ladle into chilled bowls and serve immediately.
Comments
This chilled soup hits the mark for a Charlotte summer: cantaloupe peaks June through August locally and regionally, and every listed ingredient—orange juice, lime juice, cinnamon—sits on the shelf at any Harris Teeter, Food Lion, or Walmart. The stated 75 minutes is honest (a ripe melon takes 10 minutes to cut and blend, plus 60 to chill), and the cost per serving lands around $1.50 given cantaloupe typically runs $4–5 for the whole fruit. The real limitation is seasonality and reheating: this is a same-night dessert or starter that loses appeal if chilled overnight, and outside June-September it depends on imported melons at higher prices. For a weeknight in peak season, it's reliable and cheap.
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