Chinese Five-Spice Melon Soup

  • Yield: servings
  • Prep: 20 minutes
  • Cook: 2 hours


2medium cantaloupes, peeled, seeded, and cubed
3tablespoons heavy cream
2tablespoons brown sugar
2teaspoons freshly squeezed lemon juice
1teaspoon Chinese five-spice powder
2tablespoons grated fresh ginger
1tablespoon sliced fresh Thai basil


  1. In a food processor or blender, puree the cantaloupe with the cream, sugar, lemon juice, and Chinese five-spice powder. Transfer the puree to a pitcher.
  2. Place the grated ginger in a piece of cheesecloth. Squeeze the ginger of its juice and add the juice to the cantaloupe mixture. Discard the ginger solids.
  3. Cover and refrigerate the cantaloupe soup for 1 to 2 hours.
  4. Pour the soup into individual bowls and garnish with the Thai basil.

From the book You Won’t Believe It’s Salt-Free!, by Robyn Webb. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2012.

Nutritional Info *per serving

  • Calories 80 cal
  • Fat 2.5 g
  • Saturated Fat 1.5 g
  • Cholesterol 10 mg
  • Sodium 25 mg
  • Carbohydrate 15 g
  • Fiber 1 g
  • Sugars 14 g
  • Protein 1 g