Cantaloupe Soup with Raspberries and Floc de Gascogne

On dine chez NanouReviews(1)
Katherine G.: "I was so excited to try cantaloupe soup. It was j…" Read More

Move over salad! Soup has been remade into a masterpiece. When you serve this, your other menu items will feel neglected, as everyone will keep asking for refills. Filled with fruit, honey, mint, and cinnamon, this soup has a definite sweetness to it. You can substitute other berries to create a variety of flavors and colors. Bring this out on a cold winter night and watch everyone’s face light up.


  • 1 cantaloupe (large ripe, refrigerated)
  • 2 tablespoon white Floc de Gascogne
  • 1 pint raspberries
  • 1 tablespoon liquid honey
  • cinnamon
  • mint leaf


  1. Cut the cantaloupe in half, remove the seeds.
  2. Using a melon baller, make 12 melon balls. Refrigerate.
  3. Cut the remaining cantaloupe into small pieces, and blend with honey.
  4. Add Floc of Gascogne and 2 pinches of cinnamon.  Blend long enough to obtain a soupy consistency.
  5. Pour the soup in 4 bowls, add 3 melon balls to each bowl. Divide the raspberries between the bowls, garnish with fresh mint leaves.
  6. You can prepare this dessert in advance, remixing just before serving.
  7. You can serve this dessert with a glass of "Floc de Gascogne".
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Yummly User
Katherine G. 3 Jul 2015
I was so excited to try cantaloupe soup. It was just as great as I thought it would be. I did use strawberries instead of raspberries, as that is what I had on hand. It's a great alternative to traditional hot soup.