3 cups fresh, chilled cantaloupe chunks
1 cup cold orange juice
Cantaloupe Soup
Servings: 4
Ingredients:
Directions:
- Put chunks of cantaloupe in blender or food processor.
- Pour orange juice over cantaloupe.
- Cover tightly with lid and puree or blend until very smooth.
- Pour into bowls and serve immediately. Refrigerate any leftovers.
Recipe Category
30 minutes or less, 5 ingredients or less, Kid-friendly recipes, No cooking required
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Cantaloupe Soup
Servings: 4
Ingredients:
3 cups fresh, chilled cantaloupe chunks
1 cup cold orange juice
Directions:
- Put chunks of cantaloupe in blender or food processor.
- Pour orange juice over cantaloupe.
- Cover tightly with lid and puree or blend until very smooth.
- Pour into bowls and serve immediately. Refrigerate any leftovers.
Nutrition Facts
4 serving per container
Serving size 1 cup
| Amount Per Serving | ||
|---|---|---|
| Calories | 100 | |
| % Daily Value* | ||
| Total Fat 0g | 0% | |
| Saturated Fat 0g | 0% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 30mg | 1% | |
| Total Carbohydrate 24g | 9% | |
| Dietary Fiber 2g | 7% | |
| Total Sugars 20g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 2g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 25mg | 2% | |
| Iron 0mg | 0% | |
| Potassium 620mg | 15% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.