This Chilled Melon, Cucumber, and Mint Soup is a refreshing and cool recipe, which is made with honeydew melon and fresh mint. It’s the perfect summer soup, ready in about 15 minutes, plus chilling time.
Chilled Melon, Cucumber, and Mint Soup Ingredients
- 3 English cucumbers
- ½ honeydew melon, peeled, seeded, and cut into 1-inch chunks (8 cups)
- 2/3 cup fresh lime juice (from 6 limes), plus wedges for serving
- 1 cup lightly packed fresh mint leaves, plus more for serving
- 2 cups crushed ice
- Coarse salt
- 2 cups Greek yogurt
- Extra-virgin olive oil
How To Make Chilled Melon, Cucumber, and Mint Soup
- Prepare the cucumbers: Peel, halve, and seed 2 of the cucumbers, then coarsely chop them. For the garnish, take the remaining unpeeled cucumber, halve and seed it, then cut it into a small ¼-inch dice.
- Blend the soup: Working in batches if necessary, puree the chopped cucumbers, melon chunks, ½ cup of the lime juice, the mint leaves, and the crushed ice in a food processor or blender until smooth.
- Chill and season: Season the soup with salt and more lime juice to your taste. Transfer the soup to a bowl, cover, and refrigerate for up to 2 hours until well chilled.
- Garnish and serve: To serve, smear about ¼ cup of Greek yogurt onto two sides of each serving bowl. Spoon the chilled soup into the bowls. Drizzle with a little olive oil and sprinkle with the diced cucumber and a few extra mint leaves. Serve with lime wedges on the side.
Recipe Tips
- How to get the smoothest soup? For a truly velvety texture, use a high-powered blender and don’t be afraid to let it run for a full minute or two. You can also pass the blended soup through a fine-mesh sieve for an even silkier result.
- Can I make this ahead of time? This is a perfect make-ahead dish. The flavor actually improves as it sits. You can store the blended soup in an airtight container in the refrigerator for up to a day. Prepare the garnishes and assemble just before serving.
- What kind of melon is best? A ripe, fragrant honeydew will provide the best sweet flavor. You could also use a cantaloupe or a mix of different sweet melons.
- How to make it vegan? To make this soup vegan, simply substitute the Greek yogurt with a plain, unsweetened plant-based yogurt, such as one made from coconut or soy.
What To Serve With Chilled Melon, Cucumber, and Mint Soup
This light and refreshing soup is a perfect starter or light lunch.
- A slice of crusty, grilled bread rubbed with garlic
- A few thin slices of salty prosciutto or serrano ham
- A simple shrimp or crab salad sandwich
- A glass of crisp, dry white wine like Sauvignon Blanc
How To Store Chilled Melon, Cucumber, and Mint Soup
- Refrigerate: Store the blended soup in an airtight container in the refrigerator for up to 2 days. It’s best to store the fresh chopped garnishes separately.
Chilled Melon, Cucumber, and Mint Soup Nutrition Facts
- Serving Size: 1 serving
- Calories: 250 kcal
- Fat: 12g
- Carbohydrates: 30g
- Protein: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
It’s a perfect combination of both! The natural sweetness of the ripe melon is beautifully balanced by the tangy lime juice, the fresh mint, and the savory notes of the salt and olive oil.
The recipe calls for peeling the cucumbers for the soup base to ensure the smoothest possible texture and a uniform pale green color. The unpeeled cucumber for the garnish provides a nice color contrast.
Yes. If you’re not a fan of mint, fresh basil would be a fantastic and classic substitute that pairs wonderfully with melon and cucumber.
Try More Recipes:
- Chilled Avocado-Cucumber Soup with Crostini Recipe
- Creamy Tomato Soup Recipe
- I Tried Martha Stewart’s Lentil Soup, and It Gave Me More Than I Asked For
Chilled Melon, Cucumber, and Mint Soup Recipe
Description
A simple, beautiful, and incredibly refreshing chilled soup with the perfect balance of sweet melon, crisp cucumber, and fresh mint.
Ingredients
Instructions
- Peel and coarsely chop 2 of the cucumbers. Finely dice the remaining unpeeled cucumber for garnish.
- In a blender, puree the chopped cucumbers, melon, ½ cup of lime juice, mint, and ice until smooth.
- Season with salt and more lime juice to taste.
- Cover and refrigerate the soup for at least 1 hour, and up to 2 hours.
- To serve, smear yogurt onto the sides of chilled bowls. Pour in the soup.
- Garnish with a drizzle of olive oil, the diced cucumber, and extra mint leaves.
Notes
- Using high-quality, ripe summer melons will make all the difference in the flavor of this soup.
- Chilling the soup for at least an hour is crucial for the flavors to meld and for it to be properly refreshing.
- The yogurt smear and fresh garnish are not just for looks; they add a wonderful creamy texture and fresh crunch to the smooth soup.
- This soup is naturally vegetarian and gluten-free.