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Cantaloupe Soup

Cantaloupe Soup
Servings: 2


  • 1 3 lb. ripe cantaloupe
  • 1/2 cup dry sherry
  • 1/4 cup sugar
  • 1/4 cup orange juice


  • Cut melon in half; scoop out seeds; scoop out cantaloupe meat. In food processor or blender, combine cantaloupe and remaining ingredients. Blend until smooth. Turn into bowl and refrigerate, covered, until very cold. Serve in chilled serving bowls.