Cantaloupe Soup with Port Syrup and Pancetta

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Cantaloupe Soup with Port Syrup and PancettaRecipe
4 servings (serving size: 1 cup soup, 1 tablespoon syrup, and 1 tablespoon pancetta)


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1 cup port wine
1 1/2 tablespoons sugar
2 ounces pancetta or lean ham, cut into thin strips
6 cups cubed seeded peeled cantaloupe, chilled (about 1 [3-pound] melon)
1 1/2 tablespoons honey
1/8 teaspoon salt


Combine wine and sugar in a small saucepan over medium-high heat; cook 18 minutes or until reduced to 1/4 cup. Remove syrup from heat. Pour into a bowl; cover and chill.

Cook pancetta in a medium nonstick skillet over medium heat 10 minutes or until crisp. Remove from pan, and drain on paper towels.

Place cantaloupe, honey, and salt in a blender, and process until smooth. Ladle the soup into shallow bowls; dollop syrup over soup, and sprinkle with pancetta. Serve immediately.

Created date

August 2000

Nutritional Information

Calories 243
Caloriesfromfat 9 %
Fat 2.5 g
Satfat 0.8 g
Monofat 0.9 g
Polyfat 0.5 g
Protein 3.3 g
Carbohydrate 38.6 g
Fiber 1.9 g
Cholesterol 3 mg
Iron 0.8 mg
Sodium 157 mg
Calcium 30 mg