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Cold Melon Soup Recipe
|Cantaloupe||1 Large, ripe|
|Orange juice||1⁄2 Cup (8 tbs)|
|Orange juice||2 Cup (32 tbs)|
|Lime juice||3 Tablespoon|
|Mint sprigs||3 (For Garnishing)|
Serving size: Complete recipe
Calories 1827 Calories from Fat 82
% Daily Value*
Total Fat 10 g15.1%
Saturated Fat 2.4 g12.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 655.9 mg27.3%
Total Carbohydrates 477 g159.1%
Dietary Fiber 75.1 g300.3%
Sugars 368.8 g
Protein 41 g82.3%
Vitamin A 2740.3% Vitamin C 2993.1%
Calcium 115% Iron 87.8%
*Based on a 2000 Calorie diet
Place pulp, cinnamon, and one half cup orange juice in a blender and puree.
Combine remaining 2 cups orange juice and three tablespoons lime juice; stir into the puree.
Pour mixture into a bowl, cover, and refrigerate at least one hour before serving.
Remove melon soup from the refrigerator; stir mixture and pour into soup tureen or individual soup bowls.