Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

Posted for Zaar World Tour 2005. Unlike other cantaloupe soups, this has a touch of white wine. I also like the way it's served, with contrasting red watermelon balls. Vegan if whipped cream is omitted. From a cookbood of foods along the Danube, this recipe comes from Yugoslavia. I have not tried this yet.

Ingredients Nutrition

Directions

  1. In blender, mix lemon juice, honey and nutmet with cantaloupe pieces.
  2. Blend in orange juice and wine.
  3. Chill thoroughly, about 1 hour.
  4. Before serving, mix well. Put 4 watermelon balls in each chilled soup plate, pour soup over and garnish with a dollop of whipped cream.
Most Helpful

I made this for brunch today, it was simple and easy to make and my friends liked it a lot. It had a refreshing taste and we served it in port wine classes, as a shooter. It could easily be served as a shot for a larger party or tasting menu.

tampafoodie May 25, 2009

made for zwt4... i didnt exactly make it right because i dont drink wine and i didnt have fresh oranges or lemons. but i did put in some orange juice with some white grape juice to substiute the white wine... i was pretty good. but i think i would just rather eat cantaloupe by itself.

superblondieno2 June 13, 2008

I quartered this recipe just to try it, for the Zaar World Tour. Absolutely delicious – a wonderful blend of flavours - and very elegant. It would be so refreshing on a hot day. In addition to the cantaloupe that was blended, I made some cantaloupe balls, and added these with the watermelon balls. I garnished mine with a dollop of creamy Greek yoghurt. Just loved the wine in it; I used moselle. Yum, yum! Thank you for sharing this recipe, Kumquat!

bluemoon downunder November 05, 2005