📝 About This Recipe
This vibrant chilled soup captures the essence of a Mediterranean summer, blending the honeyed sweetness of vine-ripened cantaloupe with a sophisticated citrus brightness. The addition of fresh ginger and mint provides a cooling botanical depth, while a crown of salty, crispy prosciutto creates a perfect textural contrast. It is a refreshing, no-cook masterpiece that serves as an elegant starter for a garden party or a light, restorative lunch on a sweltering afternoon.
🥗 Ingredients
The Soup Base
- 2 large Cantaloupe (very ripe, seeds removed and cubed)
- 1/2 cup English Cucumber (peeled and diced)
- 1 teaspoon Fresh Ginger (grated finely)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1/4 cup Orange Juice (freshly squeezed)
- 1-2 tablespoons Honey (adjust based on melon sweetness)
- 1/2 teaspoon Sea Salt (fine grain)
- 1/2 cup Greek Yogurt (full fat, for creaminess)
Aromatics & Infusion
- 1/4 cup Fresh Mint Leaves (tightly packed)
- 1 teaspoon White Balsamic Vinegar (for a subtle acidic backbone)
Garnish & Texture
- 4 slices Prosciutto (baked until crispy and crumbled)
- 2 tablespoons Extra Virgin Olive Oil (high quality finishing oil)
- 1 pinch Red Chili Flakes (optional, for heat)
- 1 handful Micro-greens or Mint Sprigs (for decoration)
- 1/4 cup Feta Cheese (crumbled)
👨🍳 Instructions
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1
Begin by prepping your melons. Halve the cantaloupes, scoop out the seeds, and use a large spoon to remove the flesh from the skin. Cut into 1-inch cubes.
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2
Place the cubed cantaloupe into a high-speed blender. If your blender is small, work in two batches to ensure a smooth consistency.
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3
Add the diced English cucumber to the blender. The cucumber adds a refreshing 'green' note that balances the intense sugar of the melon.
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4
Incorporate the liquids: pour in the fresh lime juice, orange juice, and the white balsamic vinegar.
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5
Add the grated ginger, honey, and sea salt. Start with one tablespoon of honey; you can add more later if the melon isn't at peak ripeness.
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6
Blend on high speed for 60-90 seconds until the mixture is completely liquefied and aerated.
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7
Add the Greek yogurt and the fresh mint leaves to the blender. Pulse 5-6 times; you want the mint finely flecked throughout but not completely pulverized into a green juice.
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8
Taste the soup. If it needs more brightness, add a splash more lime. If it needs more depth, add a pinch more salt.
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9
Pour the soup into a glass pitcher or airtight container and refrigerate for at least 2 hours. This soup is best served ice-cold to allow the flavors to marry.
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10
While the soup chills, crisp the prosciutto. Lay slices on a parchment-lined tray and bake at 375°F (190°C) for 8-10 minutes until shattered-crisp. Let cool and crumble.
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11
When ready to serve, give the soup a quick stir or a 5-second whirl in the blender to re-incorporate any settled solids.
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12
Ladle the chilled soup into chilled shallow bowls.
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13
Garnish each bowl with a swirl of extra virgin olive oil, a sprinkle of crumbled feta, the crispy prosciutto, and a few tiny mint leaves.
💡 Chef's Tips
Choose melons that feel heavy for their size and have a sweet, musky aroma at the stem end—this ensures maximum flavor. For an ultra-silky texture, pass the blended soup through a fine-mesh sieve before chilling to remove any fibrous bits. If you are making this vegan, substitute the Greek yogurt with full-fat coconut milk and use agave instead of honey. Always chill your serving bowls in the freezer for 10 minutes before plating to keep the soup refreshing until the last spoonful. Do not skip the salt; it is essential to bridge the gap between the sweet fruit and the savory garnishes.
🍽️ Serving Suggestions
Pair with a crisp, dry Rosé or a chilled Sauvignon Blanc to complement the melon's acidity. Serve alongside toasted ciabatta rubbed with a raw garlic clove and drizzled with olive oil. A side salad of arugula, shaved fennel, and lemon vinaigrette makes this a complete light summer meal. For a non-alcoholic pairing, try a sparkling water infused with cucumber slices and a sprig of basil. Present in small espresso cups or shot glasses for an elegant passed appetizer at a cocktail party.