Chef Phoebe Canakis

Phoebe Canakis - Credit Ama Photography

Phoebe Canakis uses inspiration from farm-rich Lancaster and Berks County to dream up the packed-with-Pennsylvania-produce recipes she shares on her blog, Phoebe’s Pure Food.

“Buying in-season and locally and using the tools my parents taught me are at the core of what I do,” she said. “My parents are amazing cooks, and it's something I picked up from them.”

A veteran of the cafe and coffee industry—plus her own meal delivery and catering business focusing on vegan/vegetarian, local and organic—Phoebe began blogging before blogging was cool. Friends encouraged her to podcast, a natural outlet for her love of storytelling and sharing all things veggie. The rest is delicious history.

Phoebe was kind enough to share her recipe for Chilled Cantaloupe Soup. “This vegan Chilled Cantaloupe Soup always surprises folks who would otherwise never enjoy it because of the cantaloupe,” Phoebe explained. “I think it’s one of those flavors you love or don’t. It was always a favorite of my private chef clients and I’ve served it for special events. The secret? Peaches!”

Phoebe Canakis - Cantaloupe Peach Soup - Credit Phoebe Canakis

Recipe: Chilled Cantaloupe Soup

Serves six

Prep time: 20 minutes


  • 4 peaches, washed and pitted, not peeled
  • 20 ounces (1 small) cantaloupe, peeled and seeded
  • ⅓ cup sweet white or blush wine
  • ½ cup freshly squeezed orange juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon raw organic agave
  • Powdered cinnamon, to taste


  1. Puree the fruits and liquids in two batches, using a blender, until smooth.
  2. Season with cinnamon to personal taste.
  3. Serve with blueberries, diced cantaloupe or vegan cashew cream (½ cup water blended with ½ cup raw cashews until creamy).


  • It is easier to puree the soup in two batches and season with the cinnamon after it is all combined.
  • Grape juice can be used as a wine substitute.

Tips from Chef Phoebe Canakis

  • Cantaloupe is usually found only in fruit salads or maybe as a vessel for tuna salad, but it can be fun in chilled soups or even a fruit salsa.
  • Try baking corn in the oven or on the grill when a recipe calls for corn. Beats shucking and boiling it any day!
  • The easiest way to make tomato sauce is to roast the tomatoes and the rest of the ingredients. This adds great flavor, plus there’s no stovetop hassle—just puree and freeze.

Written by Nathan Greenwood
Recipe and Recipe Photo by Phoebe Canakis
Photo of Phoebe Canakis by Ama Photography