Chilled Cucumber Melon Soup is a refreshing summery soup made with just a few simple ingredients. Serve as lunch on a hot summer day or as an appetizer before dinner.
For years the idea of a cold soup creeped me out. Then I decided to try it one day and I was sold. I live in Maryland where it gets incredibly humid in the summer and the idea of turning on the oven for a meal makes you want to cry. I love how easy this recipe comes together, using a blender or food processor!
🥘 Ingredients for this recipe
- honeydew melon
- cucumber
- mint
- sugar, optional
- salt
- pepper
- crushed red pepper, optional
How do you make chilled melon soup
This honeydew melon soup recipe is so easy to make!
- First, cut up your honeydew melon. Cut a ripe honeydew roughly into squares. Then cut up your cucumber. (If the skin on your cucumber is tough, peel it off) Large pieces of both are fine because you're going to blend it.
- Then add all of the ingredients to the blender. Layer melon, cucumber, sugar (optional), fresh mint and seasonings into the blender. Blend until smooth.
- Then refrigerate until ready to serve. Transfer the chilled melon soup to a bowl, cover and refrigerate until ready to serve!
Substitutions and Serving Suggestions
- Melon: cantaloupe or watermelon can be used in place of honeydew, but the soup may turn a brownish color when blended with the green mint and cucumber.
- Add ins: top the soup with thinly sliced prosciutto, swirl in some plain Greek yogurt or sour cream, top with more mint or cucumber slices, etc.
- Chilled Cucumber Melon Soup pairs nicely with a sandwich for lunch, maybe my Fried Green Tomato BLT Sandwich or as an appetizer to my Crispy Chicken Cutlets with Butter-Chive Pasta and Arugula Salad.
Too hot to cook? Check out my other chilled soups:
Sweet Heat Watermelon Gazpacho and Watermelon and Tomato Gazpacho
Here’s more Farmer’s Market Week Recipes
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Main Dish Recipes
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- Steak and Bell Pepper Salad by The Redhead Baker
Dessert Recipes
- Apple Squash Quick Bread by Hezzi-D's Books and Cooks
- Corn Ice Cream by House of Nash Eats
- Homemade Peach Ice cream by SueBee Homemaker
- Peach Pie with Bourbon Caramel Sauce by Lemon Blossoms
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Recipe
Chilled Cucumber Melon Soup
Chilled Cucumber Melon Soup is a refreshing, cold soup made with honeydew melon, cucumber and fresh mint.
Servings: 4 people
Calories: 228kcal
Equipment
- high powered blender
Ingredients
- 1 medium honeydew melon
- 1 medium English cucumber
- ½ cup sugar, optional
- ½ cup mint leaves
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes optional
Instructions
- Roughly dice the honeydew melon and cucumber. If the skin of the cucumber is tough, peel it before chopping.
- Add all of the ingredients to the blender and blend until smooth.
- Transfer to a container and refrigerate for at least 20 minutes, but up to overnight before serving.
- Optionally, garnish with additional mint leaves and thinly sliced cucumber.
Notes
Sugar and crushed red pepper flakes are optional in this soup. If your melon isn't very ripe, add in the sugar. If you like a kick of heat, add in the crushed red pepper flakes.
Swirl in some sour cream or plain Greek yogurt if desired. Or topped with shredded prosciutto.
Nutrition
Serving: 1cup | Calories: 228kcal | Carbohydrates: 58g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 354mg | Potassium: 878mg | Fiber: 3g | Sugar: 52g | Vitamin A: 516IU | Vitamin C: 61mg | Calcium: 47mg | Iron: 1mg
Sheila Thigpen
I'm like you and was a sceptic about cold soup until I tried gazpacho and loved it. This cucumber soup sounds absolutely refreshing — love that you paired it with honeydew melon!
Kathleen
I love your comment, I was always totally creeped out by chilled soups, but this looks like an amazing and I can't wait to try it! Stay cool!