Chilled Cantaloupe Soup

Chilled Cantaloupe Soup

Recipe courtesy of Tiffani Thiessen


  • 8 cups cubed cantaloupe 
  • ½ cup water 
  • 1 tablespoon extra virgin olive oil 
  • 1 fennel, core removed and thinly sliced, plus fennel fronds for garnish 
  • 1 yellow bell pepper, seeds and ribs removed and thinly sliced 
  • Juice from ½ lemon 
  • Kosher salt, to taste 
  • Freshly ground black pepper, to taste 
  • Feta cheese crumbles, to taste 


Place the cantaloupe and water in a blender and blend on high until smooth. 

In a large saute pan over medium heat, add the olive oil. When the oil is hot, add in the fennel and yellow bell pepper. Saute for about 7-8 minutes, or until the fennel and bell pepper is lightly caramelized and softened. Add the peppers and fennel to the blender along with the juice of lemon and a pinch of salt and pepper. Blend on high until smooth and then season with salt to taste. Remove to a bowl and chill in the refrigerator until ready to serve. Garnish with crumbled feta, fennel fronds and croutons 

Serves 4-6

Photography by Rebecca Sanabria



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