Cold Melon Soup

This is the Cold Melon Soup recipe.

  • Prep: 15 min
Yields 2 servings
cold melon soup


  • 1 small cantaloupe melon
  • 1 cup (250 mL) plain yogurt
  • 1 cup (250 mL) sour cream
  • Sugar if required
  • Fresh strawberries to garnish


Cut cantaloupe in two, in a sawtooth pattern, and remove seeds. Remove flesh; the hollowed-out halves will be used as cups or soup bowls.

Combine melon, yogurt and sour cream in blender. If cantaloupe is not quite ripe, add a bit of sugar. Garnish with fresh strawberries.

Jean Soulard, Executive Chef, Le Château Frontenac


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