Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
Thai Fish Cakes
Spicy Cucumber Soup
© Lillys-Table.com Photo of Ginger-Basil Cantaloupe Soup
 

Tags: Vegan Nut Free Gluten-Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Ginger-Basil Cantaloupe Soup

from Thai Fish Cakes with Spicy Cucumber & Cantaloupe Soups, the Week of August 5, 2012.
View the previous or next recipe for this meal.

Ginger + basil become a beautiful base to this simple Cantaloupe Soup. It is perfect as a starting appetizer or as an easy side dish. Also, it is as easy as making a smoothie, but makes you look all fancy-schmancy when you serve it. Fresh ginger* can vary depending on where it was grown. If you hesitate around spice, start with half of the ginger and add more to taste. If your melon is crazy sweet, the honey will be completely unnecessary.

Ingredients

  • 4 cups cantaloupe, chunks
  • ¼ cup fresh ginger, in rough chunks*
  • 1 tablespoon lemon juice, or more to taste
  • 1 tablespoon honey, more or less to taste, or agave nectar, optional
  • ½ teaspoon salt
  • ¼ cup fresh basil, wash and dry
  • 2 tablespoons extra-virgin olive oil

Serving Size: 4 People

Share

 

Preparation Instructions

Place the cantaloupe, ginger*, and lemon juice in the blender. Blend until the ginger is smooth. Taste. Add the honey to taste, more or less depending on the sweetness of the melon. Add the salt, adjusting to taste. Add the basil and olive oil. Pulse a few times to combine, leaving flecks of basil in the soup.

Place in the freezer for 10 minutes or in the fridge for at least an hour.

*Fresh ginger can vary depending on where it was grown. If you hesitate around spicy foods, start with half of the ginger and add more to taste.