This cold melon soup with ginger is incredibly delicious and refreshing! Serve garnished with mint as an appetizer or side.
This cold melon soup with ginger is super refreshing and light. The flavor combination will surprise and delight your taste buds!
Best of all, you only need 5 ingredients plus salt. This cold soup is so easy to make that you may find yourself whipping up a batch a few times a week!
Why you will love cold melon soup with ginger
- The flavor combination is a match made in heaven
- It’s naturally vegan
- It’s simple to make with just a few ingredients
- The subtle ginger adds a nice kick
- It’s light, refreshing, and naturally sweet
Cold melon soup with ginger ingredients
For how wonderful and complex the flavor is, this soup has a surprisingly simple ingredient list!
- Cantaloupe — This is the base of the soup. A ripe cantaloupe will be beige without any green in the skin and should feel firm but not hard. Avoid any cantaloupe that smells fermented, which means it’s gone bad.
- Olive oil — Use extra virgin olive oil for the best flavor.
- Ginger — You want to use grated fresh ginger in the soup and a few strips of fresh ginger for garnish.
- Salt — A little goes a long way toward enhancing the natural flavors of the soup.
- Mint — Use for garnish as the finishing touch.
How to make cold melon soup with ginger
- Add the melons, oil, ginger, and salt to a food processor or blender.
- Blend until smooth.
- Pour the soup into bowls and garnish with strips of fresh ginger and mint leaves.
Enjoy!
Recipe tips and tricks
- For the best flavor, use ripe cantaloupes that will add natural sweetness to the soup.
- If you have time, prep the soup in advance and chill in the refrigerator before serving to let the flavors meld.
Substitutions and variations
- You can use coconut milk instead of olive oil for a creamier texture and a tropical twist on the flavor.
- I sometimes like to add a squeeze of lime juice for extra brightness.
- If you don’t have fresh ginger, you can use ground ginger instead. Just keep in mind the flavor will be slightly different.
Ways to serve this cold soup
This recipe makes a great starter. Just ladle into bowls, garnish with ginger and mint, and serve!
You could also pour it into shot glasses or espresso cups to make it more of an appetizer. It’s fun to serve this way during cocktail hour.
It’s also very refreshing to serve alongside a heartier main course like creamy skillet chicken, stuffed chicken breast, or salmon in tomato sauce.
Storage and freezing
- If you have leftover soup, you can store it covered in the refrigerator. It will stay fresh for 4-5 days. Enjoy chilled straight from the fridge!
- You can also freeze extra soup in a freezer-safe container for up to 6 months. Thaw in the refrigerator overnight.
Other tasty soup recipes
There’s never a bad time to whip up a tasty soup! Hot or cold, refreshing or hearty, I love them all. Here are a few of my favorites:
You can also check out my roundup of low-carb soup recipes for even more delicious inspiration.
Cold Melon Soup with Ginger
Ingredients
- 2 cantaloupe melons, (peeled, seeded, and cut into chunks)
- 1 tablespoon olive oil, (extra virgin)
- 1 teaspoon fresh ginger, (grated)
- Pinch of salt, (or fleur de sel if you can find it)
- 1 inch piece of fresh ginger, (peeled and cut into strips for garnish)
- Fresh mint leaves, (for garnish)
Instructions
- Add the melons, oil, ginger, and salt to a food processor or blender.2 cantaloupe melons, 1 tablespoon olive oil, 1 teaspoon fresh ginger, Pinch of salt
- Blend until smooth.
- Pour the soup into bowls and garnish with strips of fresh ginger and mint leaves.1 inch piece of fresh ginger, Fresh mint leaves
Nancy Kaye
Could there be a typo here? I’m sure you can get more than 4 servings of soup from two whole melons.
Tobias Oerum
It depends on the size of the melons. Cantaloupe melons are often quite small so 4 good-sized servings is typically correct for this recipe.