Soup Chilled Cantaloupe & Raspberry Soup

Chilled Cantaloupe & Raspberry Soup

This recipe was inspired by
and was featured on "You're the Chef" episode #307.

Outstanding. Will make it and <a href='../bios.htm#Tom' class='plain'>Tom</a> won't get a bite.Outstanding. Will make it and Tom won't get a bite.

3.96 out of 5 (24 ratings)

Yield: one quart


  • 1 each large ripe cantaloupe, peeled, scooped and chopped
  • 1 1/2 c. granulated sugar (varies with the sweetness of the melon)
  • 1 1/2 pt. fresh raspberries, puréed and strained, pips removed
  • 3/4 c. plain yogurt
  • 3/4 c. sour cream
  • 3/4 c. dry white wine
  • 4 tsp. fresh mint leaves, washed, for garnish
  • 1/2 pt. fresh raspberries, for garnish


  1. Purée the cantaloupe and sugar in small batches in a food processor until smooth and sugar dissolves.
  2. Transfer to bowl, whisk in yogurt, sour cream, raspberry purée and wine. Chill for 2 hours minimum, covered in the refrigerator.
  3. Chill serving bowls. This can be garnished with additional yogurt or sour cream, whole fresh mint leaves and fresh raspberries.