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 great snack or dessert for the whole family. Cantaloupe soup is a good source of potassium, calcium, vitamin A and vitamin C. Cantaloupe also contains beta-carotene, which helps to enhance vision and eye development. Most pediatricians recommend introducing melons to your little one from eight to 10 months. For an overview of essential vitamins and minerals your child needs, check out our Nutrient Chart.
Depending on the toddler and adult size portions, this recipe will serve six to eight.
Here is what you will need to make this recipe:
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
Optional:
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, 5 minutes. Remove pan from heat and let mixture stand 15 minutes. Cool syrup to room temperature.
Halve and seed cantaloupe. Scoop flesh into a large bowl and puree using an immersion blender.
While blending the cantaloupe, add yogurt and lime juice with cantaloupe and blend until smooth.
Note* I used plain Greek yogurt, but vanilla or plain 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 in color, garnish the soup with a fresh mint leaf. This can be stored in the refrigerator for up to five days.