Chilled Summer Fruit Soup

This is one of the most delightful ways to enjoy ripe summer fruits and couldn’t be simpler to make. The base of the soup is simply a puree of melons (cantaloupe, honeydew, watermelon or a combination).  Use pieces of whole fruits such as strawberries, slices of kiwi, blueberries, or melon balls as a garnish to give the soup color, flavor, and texture.  This versatile soup that can be made different every time just by using other fruits or juices, such as mango or peaches.  Ever find yourself with an abundance of fruit after a party? Here’s a great way to use it before you lose it.

Fresh pureed cantaloupe with strawberries, melon balls, and kiwi

The variation below adds a refreshing touch of fresh ginger and mint. For an elegant presentation, put a serving of whole and sliced berries in a dish with the puree on the side in a small carafe, so your guests can serve themselves just a little or a lot. Change the entire mood of the soup with a splash of champagne or club soda in the base puree and use a parfait glass for serving.

This light and colorful soup pairs beautifully with tea sandwiches or quiche, perfect for a weekend brunch. If you have the time, make the base puree the day before so flavors will blend. Then add your fresh fruit garnish at serving.

Chilled Summer Fruit Soup

Makes about 4 cups; Equipment: Food processor, cutting board, knife, melon baller or spoon for scooping

Base Puree:

1 whole cantaloupe (or equivalent)

3 oz. unsweetened pineapple juice or chunks of pineapple

¼ cup orange juice

2 T. chopped fresh mint

2 t. lime juice

2 t. grated fresh ginger


1 kiwi, sliced

6 – 8 strawberries, sliced

Reserved melon balls

Spring of mint

Dash cinnamon

Optional: pinch of nutmeg

Instructions:  Cut cantaloupe in half and remove seeds. Scoop melon balls from one half (at least 16) and set aside. Remove remaining flesh from both cantaloupe halves.

Combine chopped cantaloupe with pineapple juice, orange juice, mint, lime juice, and ginger in a food processor.  Puree until smooth, about 2 – 3 minutes. For immediate service, pour soup into a quart size bowl and add sliced kiwi, strawberries, and melon balls. Or prepare single servings with about 1/2 cup of fresh fruit garnish in a small bowl and pour puree over. Chill (overnight for best results) and serve with a spring of mint, sprinkled cinnamon and a pinch of nutmeg, if desired.  Sit back and wait for applause.


  • Use honeydew instead of cantaloupe, or just add honeydew melon balls
  • Swirl in some plain yogurt
  • Serve this as a light dessert
  • Serve the base puree as a beverage and garnish with a strawberry on the glass
  • Add ½ cup of French vanilla bean ice cream to puree and stir to partially melt then add fruit garnish

2 responses to this post.

  1. Posted by Gord on May 14, 2012 at 6:29 am

    That looks Awesome! Gotta try that!


  2. Posted by Deb G on May 14, 2012 at 7:46 am

    Never have been a fan of chilled soups but looks like a lovely use for fruits if they ever made it to that stage in my house 😉


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