Cantaloupe Soup

Fresh sweet soup provides your day's requirements of beta-carotene and Vitamin C.
Course Light Dinner, Lunch, Soup
Servings 4 People


  • 1 medium cantaloupe
  • 1 cup fresh organic orange juice
  • 1 tsp. fresh lime juice
  • 1 cup plain full-fat yogurt
  • Fresh mint leaves cut into strips (optional)
  • Slivers of melon, for garnish


  • Quarter the cantaloupe, remove and discard the seeds and cut the fruit from the rind.
  • Dice the fruit and place it in a food processor or blender.
  • Add the orange and lime juice, and puree until smooth.
  • Place the yogurt in a glass mixing bowl and beat it with a whisk until it's light and smooth.
  • Whisk in the melon mixture.
  • Cover the bowl and refrigerate until chilled, at least 3 hours.
  • Serve cold, sprinkled with fresh mint leaves.
  • Garnish with slivers of melon.


This is a delicious side dish to a contrasted main dish of a hormone-free, grass fed steak or lamb chop.