Chilled Cucumber Melon Soup – a refreshing summer soup that can be served as an appetizer or light meal. Easy and delicious! Vegan-adaptable.

Cold Cucumber Melon Soup - an easy, healthy summer soup that can be served as an appetizer or light meal. Refreshing and delicious! #cucumbersoup #coldsoup #cantaloupesoup #coldmelonsoup #coldcucumbersoup

Once you realize this floating life is the perfect mirage of change, it’s breathtaking – this wild joy at wandering boundless and free. ~Han Shan

This Chilled Cucumber Melon Soup is a lovely refreshing treat on hot summer days.  Melons are in their prime sweetness and farm-fresh cucumbers are abundant.  

Simple and quick to make,  just a little chopping and blending- almost instant gratification! The buttermilk (or yogurt) adds a nice richness, but it is still delicious without it.

We like to serve it in small cups perfect for sipping. No spoons are required.  We have enjoyed this soup as an appetizer with grilled shrimp, also as a side to fish tacos, and just on its own as a light snack, especially on those days when it is too hot to even think about cooking.  

Cold Cucumber Melon Soup - an easy, healthy summer soup that can be served as an appetizer or light meal. Refreshing and delicious! #cucumbersoup #coldsoup #cantaloupesoup #coldmelonsoup #coldcucumbersoup

Ingredients in Cucumber Melon soup

  • cucumber-English, Turkish or Persian.
  • melon- cantaloupe or honeydew
  •  buttermilk or yogurt ( optional- leave out if vegan, or replace with vegan yogurt)
  •  fresh mint
  • fresh cilantro
  • fresh jalapeño pepper (start with a little, add more to taste)
  • scallions
  • fresh ginger
  • lime
  •  salt

Here I’ve used cantaloupe, but honeydew melons work well too.

Cold Cucumber Melon Soup - an easy, healthy summer soup that can be served as an appetizer or light meal. Refreshing and delicious! #cucumbersoup #coldsoup #cantaloupesoup #coldmelonsoup #coldcucumbersoup

How to make Cucumber Melon Soup

  1. Place the cantaloupe, cucumber, yogurt, chili, and fresh herbs into a blender, and blend until smooth.
  2. Season with lime and a little salt.
  3. Chill and serve!

Cold Cucumber Melon Soup - an easy, healthy summer soup that can be served as an appetizer or light meal. Refreshing and delicious! #cucumbersoup #coldsoup #cantaloupesoup #coldmelonsoup #coldcucumbersoup

Serve in little cups or shot glasses for a refreshing starter or appetizer. And feel free to top with shrimp!

Cold Cucumber Melon Soup - an easy, healthy summer soup that can be served as an appetizer or light meal. Refreshing and delicious! #cucumbersoup #coldsoup #cantaloupesoup #coldmelonsoup #coldcucumbersoup

Or serve as a light and refreshing meal.

Cold Cucumber Melon Soup - an easy, healthy summer soup that can be served as an appetizer or light meal. Refreshing and delicious! #cucumbersoup #coldsoup #cantaloupesoup #coldmelonsoup #coldcucumbersoup

Garnish simply with a few mint leaves- or have a little fun and add a swirl of yogurt, lime zest, and small -diced cantaloupe or cucumber.

Either way, you love how refreshing and easy this Cucumber Melon Soup is!

More Chilled Soups you may like

 

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Cold Cucumber Melon Soup - an easy, healthy summer soup that can be served as an appetizer or light meal. Refreshing and delicious! #cucumbersoup #coldsoup #cantaloupesoup #coldmelonsoup #coldcucumbersoup

Chilled Cucumber Melon Soup


Description

Chilled Cucumber Melon Soup – an easy, healthy summer soup that can be served as an appetizer or light meal. Refreshing and delicious!


Ingredients

Units Scale
  • 1 med-large cucumber, cut into chunks – peel if thick shinned, and deseed if seeds are large ( 2 cups)
  • 1/2 medium cantaloupe (about 1 lb or 4 cups), seeded, peeled, and cut into large chunks
  • 1/2 cup buttermilk or yogurt ( optional- leave out if vegan, or replace with vegan yogurt)
  • 1/2 cup fresh mint
  • 1/2 cup fresh cilantro, roughly chopped, stems and all
  • 1/41/2 fresh jalapeño pepper (start with a little, add more to taste)
  • 2 scallions, chopped
  • 1 teaspoon fresh ginger, diced
  • 12 limes, juiced start with one, add more to taste)
  • 1/4 teaspoon salt

Instructions

  1. Place all ingredients in a blender. 
  2. Blend until smooth.
  3. Adjust to taste, adding more lime, salt or jalapeño.
  4. Refrigerate and serve chilled.

Notes

Soup will keep two days in the fridge.

For an appetizer, serve in small cups ( or shot glasses) perfect for sipping, no spoons required.  ( Feel free to top with Shrimp.

Or serve as a side dish instead of a salad, or just on its own as a light snack, especially on those days when it is too hot to even think about cooking.

Nutrition

  • Serving Size: 1 ¼ cup
  • Calories: 95
  • Sugar: 17 g
  • Sodium: 217.5 mg
  • Fat: 1.6 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 19.3 g
  • Fiber: 2.7 g
  • Protein: 3.3 g
  • Cholesterol: 3.4 mg

Keywords: melon soup, cucumber melon soup, cucumber soup, cold cucumber soup, chilled soup recipes, cold soup recipes, healthy cucumber soup, Keto cucumber soup, cucumber soup with buttermilk, cantaloupe soup, melon soup, cucumber melon soup

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. This recipe seemed as if it should’ve been really good. It was just weird, edible but not tasty. I made it according to the recipe. I think the combination of cilantro, mint, and ginger made it very strange and overpowered the melon and cucumber.

  2. I’m looking forward to making this to serve as a first course for a dinner party
    this weekend. Can this be made a day ahead?

    Thank you!

  3. For al British English speakers Cilantro is coriander and scallions are spring onions! It’s a truly delightful recipe as both a soup and as a shot with tequila. Will be making this again during the melon season in France!

  4. I absolutely loved this recipe!! Refreshing, complex flavor combination, and delicious. I had cooked a lot with cilantro lately and not with mint, so I omitted the cilantro and added some extra mint to give myself a break from cilantro.

  5. This was a fantastic recipe for using up a somewhat under-ripe melon and tastes very gourmet! Because the melon I had wasn’t too sweet I subbed melon for the cucumber, adding a small cucumber only to cut down on the spiciness when I put in a little too much jalapeno, oops.

    I’ve been recommending your site to others. It’s the best recipe site I have come across by far! The recipes are very tasty and I love how nourishing they are (I have only made the vegetarian ones). I’m not missing eating out at all thanks to this site. I may never go back to eating out again! I feel a bit badly that you make all this content available for free. You might consider putting up a contribution link on your site since others like me will never order from the affiliate links from evil Amazon.

    If there’s one thing I could change about your site, it would be if you could get someone to copyedit it. I know the perfect is the enemy of the good, but I do find that my enjoyment of the recipes is marred by numerous English errors in them.

  6. Great recipe! Cool refreshing and love the heat! I added a bit more cucumber and herbs.

  7. I really enjoyed this, beautiful fresh flavors, but I got a little overzealous with the jalapeño and started with 1/2 so it was a strong bite for most of the people in my house. Sooo I decided to thicken it with more yogurt and use it as a pasta salad dressing that I also put your ras el Hanout chicken in. Delicious! Thank you so much for your food excellence.

  8. Wow! This went together so quick. I served it with grilled shrimp for a simple lunch with my girls group. A total hit! Thanks so much for the inspiration. ?