Cold soups hit the spot when the weather is hot and humid. Plus, you don’t have to heat up the kitchen. This chilled cantaloupe soup will cool you off and soothe you with healthy ingredients including cantaloupe, citrus, and ginger.
Chilled melon soups are an Asian contribution to California cuisine. Most Asian melon soups are warm and savory, but this one is chilled and subtly sweet, and it comes together with minimal effort — yes, it is Seriously Simple. This adult version, which includes sweet vermouth, is not for kids. If you want to make it for the whole family, omit the vermouth.
Here local ingredients are combined in an unusual way. Sweet vermouth, ginger, and basil are added to a cantaloupe base in this lighter version of Santa Barbara chef John Downey’s original recipe. The ginger, basil and orange give the soup a slightly tangy flavor while the vermouth offers a hint of sweet herbaceous. All the ingredients come together in a most pleasurable result. This pale orange refresher is best enjoyed the same day it is prepared. This is an excellent first course with a mixed green salad or with shrimp, chicken or beef brochettes and citrus rice.
Chilled Cantaloupe Soup with Ginger and Vermouth
Serves 4
Ingredients:
- 1 medium cantaloupe (about 2 pounds)
- Grated zest of 1/2 orange
- Juice of 1/2 orange
- 1/2 teaspoon grated fresh ginger
- 1 tablespoon finely chopped basil
- 1 tablespoon sweet white vermouth
- Salt and finely ground white pepper
- 1/4 cup sour cream or creme fraiche
- Optional garnish:
- 2 tablespoons sour cream
- 6 fresh basil leaves
Directions:
- Cut cantaloupe in half and remove all seeds. Scoop out eight tiny balls from half of one cantaloupe, or cut into cubes, for garnish and reserve.
- Remove skin from melons and cut flesh into small chunks.
- Combine cantaloupe, orange zest, orange juice, ginger, and basil with vermouth, salt and pepper in a blender or food processor and puree. Add sour cream and blend. Taste for seasoning. Refrigerate four hours before serving.
- To serve: Ladle soup equally into four shallow soup bowls. Place the melon balls or cubes on top of each bowl and garnish with sour cream and basil leaves. Serve immediately.
Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.
©2025 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.
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