Chilled Spicy Cantaloupe Soup with Jicama Cucumber Salsa

I made a version of this for an engagement party I catered years ago.  I didn't know the groom was a raw foodist until that morning so I had to scramble fast to come up with a menu for him and this soup was a huge hit with all his guests and the groom was thrilled there was a complete menu of things he could eat.
The key to this recipe is the cantaloupe has to be super ripe,  if you're planning this for a party plan ahead and leave the cantaloupe on the counter to ripen and then store in the refrigerator until ready to use.  Balance is also so important... sweet and spicy together the spiciness of jalapeno is a very important factor as well.  Perfect as a first course with any summer menu, fantastic for brunch, lunch and dinner.

Print Recipe!

Chilled Spicy Cantaloupe Soup with Jicama Cucumber Salsa



1 large Cantaloupe
1 English cucumber
1/2 red onion
1 Jalapeno
zest of 1 lime
juice of 2 limes
1 cup diced jicama
1/8 cup chopped cilantro
6 mint leaves, chiffonaded

  • Some of the same ingredients are going to be chopped for the soup and are going to be diced to make the salsa.   
  • Peel and seed the cantaloupe, reserve 1/8 for salsa rough chop the remainder and add to large mixing bowl.   
  • Peel and seed the cucumber and reserve 1/4 for salsa, rough chop the remainder and add to bowl.  
  • Reserve 1/4 of the red onion for salsa and add the remainder to the bowl.  
  • I removed the seeds and membrane in the jalapeno but if you like it real spicy leave them in.  Half of the jalapeno used for the soup and the other half is reserved for salsa.
  • Add the zest of 1 lime and the juice of 2 limes.  
  • Add a pinch of salt and blend the contents of the bowl until very smooth.  This will take 2-3 batches, transfer to a clean bowl and cover with plastic wrap.  
  • Cover and chill for at least an hour to let the flavors develop.

Try to dice everything in a uniform size, the goal should be a 1/4 inch square.
  • Dice the cantaloupe, cucumber, red onion and jalapeno that was reserved from making the soup, add to medium sized bowl.   
  • Peel and dice 1 cup of jicama, add to bowl.  Finish with fresh cilantro and mint and gently fold everything together until combined.  
  • Cover and refrigerate until ready to serve.  
  • Better made the same day.

  • Let soup stand at room temperature for about twenty minutes before serving, you want the temperature cool but not ice cold.  Check for seasoning.  
  • In the bottom of each soup bowl mound salsa in center.  Stir soup well (it does separate) and ladle soup into bowl, careful not to pour over the salsa.  Garnish with cilantro leaves or with scallion oil.

Tip -It’s always nice to have the bowls and spoons chilled before serving.


Scallion Oil (optional)  totally addictive -omit for raw foodist
3 scallions, white and green parts, chopped
1 pinch of salt
1/2 cup oil
  • Place everything in blender and blend on high until all is incorporated and smooth.  Pour into squirt bottle or mason jar.

Here's How I did it!

Rough chop red onion, jalapeno, cantaloupe & cucumber
Add lime zest and juice
Blend until smooth
2-3 batches in blender
After blending cover and store in refrigerator

Peeled jicama

Mint and cilantro for the jicama salsa

Finished jicama salsa and chive oil

Mound the jicama salsa in the center of the soup bowl and ladle the soup around the salsa


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