Chilled Cantaloupe and Ginger Soup or Cocktail — Your Choice

 Kel's cantaloupe and ginger soup

Those of you who follow my blog know I love soup, especially chilled ones in the heat of the summer. Here’s a recipe I’ve been working on for a nice and refreshing cantaloupe and ginger soup. The sweetness of the cantaloupe and the spiciness of the ginger go fantastic together. Add some tangy citrus to the mix (I used freshly squeezed orange juice), a few mint leaves and some smooth and creamy Greek yogurt, and you have a savory chilled soup that’s perfect as a first course or just by itself.

Now here’s the fun part, especially if you are looking for a cool and refreshing summer drink. All you have to do is take your “soup” and mix it with some vodka in an ice-filled shaker. Strain it into a martini or margarita glass, and voila! A great fruity and savory cocktail that is sure to please. Don’t you just love multitasking?

Kel's Cantaloupe and ginger cocktail

Ingredients for Soup

Kel's cantaloupe ginger soup ingredients

  • 1 ripe cantaloupe (about 4 cups)
  • 1 container (5.3 oz.) plain Greek yogurt (I used nonfat)
  • 1 tablespoon fresh ginger
  • Juice from one medium orange
  • Several mint leaves, broken into pieces (plus more for garnish)
  • 1 tablespoon agave nectar (or to taste, depending on the sweetness of the melon)
  • Ground cinnamon, to taste (I did a few shakes)
  • Sea salt, to taste
  • Diced cucumber for garnish
  • Fresh black pepper for garnish (not shown)

Preparation

Cut the cantaloupe into bite-sized pieces.

Chopped Cantaloupe

Grate the ginger using a microplane.

grated ginger

Place the cantaloupe, ginger, yogurt, fresh orange juice, mint leaves, agave nectar, cinnamon and sea salt into a blender or food processor. My blender is having issues, but I think I would have preferred it over my food processor since it holds more and gets a better puree sooner. But the food processor did the trick.

Place cantaloupe, ginger, mint, yogurt, etc. into food processor

Blend until pureed. Chill for several hours or overnight.

Pour Kel's cantaloupe ginger soup into carafe to chill

Pour into bowls and garnish with the cucumber, mint leaves and black pepper. Diced avocado makes a great topping as well.

Serve Kel's cantaloupe ginger  soup with ginger

Ingredients for the Cantaloupe and Ginger Cocktail (Serves 1)

Kel's canatloupe cocktail ingredients

  • Chilled cantaloupe and ginger soup (recipe above)
  • Vodka, to taste (I used a jigger)
  • Ice
  • Mint leaves to garnish
  • Fruit, such as raspberries, blueberries, etc. to garnish

Preparation

I have a small shaker that holds about 1 ¼ cups of liquid. Fill it about ½ to ¾ with ice. Add a jigger of vodka (more or less, depending on taste). Pour in the cantaloupe and ginger “soup” and shake well. Pour into a glass and garnish with mint and/or fruit.

Garnish Kel's cantaloupe cocktail with raspberries

Enjoy!

So there you have it — one great base for either a soup or a cocktail. And guess what, you really don’t have to choose — make them both!

Bon appétit!

Eat, drink and be merry!

Follow Kel’s Café on Twitter at http://twitter.com/kelscafe

 

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This entry was posted in It's 5:00 Somewhere, Recipes, Soups and Such, Vegetables/Vegetarian/Vegan and tagged , , , , , , , , . Bookmark the permalink.

2 Responses to Chilled Cantaloupe and Ginger Soup or Cocktail — Your Choice

  1. Cathy Kelsay says:

    Does this mean I can eat dinner and get schnockered at the same time?….I DO like this multi-tasking!

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