Go Back
+ servings
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.