Chinese Five-Spice Melon Soup

  • Yield servings
  • Prep 20 minutes
  • Cook 2 hours

The trio of Chinese five-spice powder, grated ginger, and fresh Thai basil will wake up your taste buds for the next course.


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



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