Melon is a staple around our house during the summer. As a quick snack, cantaloupe is often served as a finger food. This refreshing recipe combines flavorful ingredients and is sure to cool you off on a hot day! Not only is this recipe easy to make, but it’s a great snack or dessert for the whole family. Cantaloupe soup is a good source of potassium, calcium, vitamin A and vitamin C. Enhancing vision and eye development is one of the benefits provided by beta-carotene, which is found in cantaloupe. Most pediatricians recommend introducing melons to your little one between 8 and 10 months.
- 1 cantaloupe (about 2 1/2 pounds)
- 1 lime
- 1 1/4 cups water
- 1/2 cup packed fresh mint leaves
- 1/3 cup plain yogurt
- 2 fresh mint leaves, for garnish
- 1/8 cup honey (may be omitted if soup is sweet enough)
Note* The American Academy of Pediatrics recommends waiting to offer honey to children until after their first birthday.
- With a vegetable peeler remove zest from lime in strips and juice the lime.
Note* Keep the zest and juice separate.
- In a saucepan, simmer water, zest, mint, and agave or honey (if desired), stirring occasionally, for 5 minutes. Remove pan from heat and set aside for 15 minutes. Cool syrup to room temperature.
- Halve and seed cantaloupe. Scoop fruit into a large bowl and puree using an immersion blender.
- While blending the cantaloupe, add yogurt and lime juice to the mixture and blend until smooth.
Note: We tried plain Greek yogurt, but vanilla or plan yogurt would be great too!
- Pour the mint and water mixture through a fine mesh strainer into the cantaloupe mixture. Press hard on solid pieces though the strainer for flavor, and discard solids.
- Mix all ingredients together. Chill soup, covered, at least 2 hours, and up to 1 day in the refrigerator.
- Skim any foam from top before serving. For an extra pop of color, garnish the soup with a fresh mint leaf. This can be stored in the refrigerator for up to five days.
Depending on the toddler and adult size portions, this recipe will serve six to eight and can be stored in the refrigerator for up to 3 days.