Chilled Cantaloupe Soup, Blackberry Drizzle, Basil

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Chilled Cantaloupe Soup with Blackberry Drizzle and Basil

Cantaloupe Soup from Spinach Tiger

Fruit is jumping all around here with the blueberry farm next to me, wild blackberries a short walk away and all those strawberries I picked last month sitting in the freezer. But, then I fell in love, swept away with a canteloupe soup from a local restaurant, the Mad Platter. They told me the ingredients and that was enough for me to figure out the rest.

Cantaloupe, coconut milk, rum, finely chopped mint made a summery first course. Not having rum. I changed it a bit,  but I did use coconut milk, which brings some smoothness. The only taste that comes through is the cantaloups and that’s what I was going for.

Cantaloupe Soup 3 from Spinach Tiger

Such a pretty way to start a meal or end a meal.

How to Make Chilled Cantaloupe Soup

Cantaloupe Soup 2 from Spinach Tiger

Start with fresh, ripe cantaloupe.

Cantaloupe Soup 1 from Spinach Tiger

You can use a strainer like this to puree the cantaloupe or a food processor.

Plate, drizzle blackberry syrup and garnish with basil.

chilled cantaloupe soup with blackberry drizzle from spinach tiger

Print Recipe
5 from 3 votes

Summer Fresh Chilled Cantaloupe Soup

Chilled cantaloupe soup made simply with coconut milk and basil and a little bit of homemade blueberry syrup.
Servings: 4


  • 1 whole large cantaloupe
  • juice of half of lemon
  • 1/4 to 1/2 cup coconut milk you will need to be the judge of this for your own taste
  • handful of fresh sweet basil finely chopped for garnish
  • blackberry syrup or a very fine aged balsamic vinegar for drizzling. see note
  • champagne vinegar


  • Peel, seed and dice cantaloupe.
  • Add lemon juice.
  • Bring to a thick puree using a food processor.
  • Add in coconut milk. Cantaloupes size will very, so adjust the coconut milk to your desired taste and texture.
  • Serve with a drizzle of fine aged balsamic or a blackberry syrup and finely chopped basil.


Blackberry sauce. I reduced equal amounts of blackberry jelly with champagne vinegar to make a gastrique type drizzle.

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  1. We sure had our fair share of watermelon (mine included) so glad you chose cantaloupe! Great pairing with blackberry and champagne vinegar, sound fabulous!
    Great color. Love the clear glasses for serving.

  2. This is a really great fruit soup. I really love the pale color the cantaloupe gives the soup, and the blackberry drizzle gives a nice contrast ๐Ÿ™‚

  3. I’m looking forward to summer so I can make this soup, as there is only so much lentil soup, chicken soup, vegetable soup, pea and and ham soup etc you can eat. ๐Ÿ™‚

  4. This is so gorgeous! I love that cantelope is the predominat flavor, just smoothed out a little with coconut milk…sounds perfect!

  5. 5 stars
    Angela…I know I missed a few of your posts but I am catching up…getting my health back little by little.

    When I saw your soup I thought “romance”. Delicate, lovely and a soup that would cool you off after a warm evening….

  6. Looks delightful! I really like the idea of coconut milk because it can go both ways – savory and sweet. And I’m sure a hit of rum would have given it some depth. Well done!

  7. Ooh, so fresh and light. This is perfect for me. Beautiful too, which is a lovely touch.

  8. ANother beautiful soup. I do love cantaloupe and have never done a soup with it. The blackberry is a splendid idea as is the basil. When the melons come into the market next month, I will be sure to try this!

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