Cold Peach and Cantaloupe Soup


You’ll love to make this soup in the summer, when peaches are at the peak of flavor and juiciness.

  • 6Servings


  • 1 ripe cantaloupe, halved and seeded
  • 4 ripe medium peaches, peeled
  • 3/4 cup plain yogurt


Cut cantaloupe flesh into large chunks and place in food processor; process until puréed. Transfer to medium bowl.

Cut peaches into chunks and purée with orange juice and half lemon juice. Stir into melon purée. Taste, adding sugar by teaspoons, to give soup a pleasant but not overly sweet taste. Add more lemon juice if desired.

Cover soup with plastic wrap and refrigerate several hours. When ready to serve, taste again, adding more sugar or lemon juice, to taste.

To serve, ladle soup into small chilled bowls and top with a dollop of yogurt. Mince mint leaves with 1/2 tsp. sugar, then sprinkle a little over each serving.

Nutrition Information

  • Calories: 110
  • Carbohydrate Content: 25 g
  • Fat Content: 1 g
  • Fiber Content: 3 g
  • Protein Content: 3 g
  • Sodium Content: 30 mg