Chilled Cucumber Melon Soup – a refreshing summer soup that can be served as an appetizer or light meal. Easy and delicious! Vegan-adaptable.
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.
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.
How to make Cucumber Melon Soup
- Place the cantaloupe, cucumber, yogurt, chili, and fresh herbs into a blender, and blend until smooth.
- Season with lime and a little salt.
- Chill and serve!
Serve in little cups or shot glasses for a refreshing starter or appetizer. And feel free to top with shrimp!
Or serve as a light and refreshing meal.
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
- Cooling Cucumber Gazpacho
- The BEST Gazpacho (Chunky or Smooth)
- Tomato Peach Gazpacho
- Watermelon Gazpacho
- Simple Delicious Beet Gazpacho
Chilled Cucumber Melon Soup
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 6 cups
- Category: appetizer
- Method: Blended
- Cuisine: Northwest
Description
Chilled Cucumber Melon Soup – an easy, healthy summer soup that can be served as an appetizer or light meal. Refreshing and delicious!
Ingredients
- 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
- 1/4 - 1/2 fresh jalapeño pepper (start with a little, add more to taste)
- 2 scallions, chopped
- 1 teaspoon fresh ginger, diced
- 1-2 limes, juiced start with one, add more to taste)
- 1/4 teaspoon salt
Instructions
- Place all ingredients in a blender.
- Blend until smooth.
- Adjust to taste, adding more lime, salt or jalapeño.
- 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
This was just so delicious! I upped the cantaloupe and halved the green onion. Divine!
Perfect, glad you enjoyed!
Wonderfully refreshing, and not too sweet. Will make again, and again, and again!
Great to hear Donna!
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.
Shoot, sorry this didnt work for you.
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!
Yes!
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!
oooo…I love it! Tequila is a beautiful idea!
Want to make
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.
Nice! Good to mix things up a bit.
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.
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Sorry about that. I know there are tons of mistakes. Glad you are liking the recipes.
This was delish! And bonus, my 2.5yo son ate two servings in record time!
Great to hear Jackie!
Great recipe! Cool refreshing and love the heat! I added a bit more cucumber and herbs.
Great to hear, happy you liked!
Delicious and refreshing! Thanks for sharing
So glad you liked!
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.
Delishous!
So glad you liked it!
so refresh ing!
Wow! Such lovely and refreshing soup! It’s going to be on my list of summer favs!
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. ?