Chilled Cucumber Melon Soup – an easy, healthy summer soup that can be served as an appetizer or light meal. Refreshing and delicious!
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 was created by my friend Tonia and is a lovely refreshing treat on these beautiful hot summer days. Melons are in their prime sweetness and farm fresh cucumbers are abundant. So 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 amazingly delicious without it.
I like to serve it in small cups perfect for sipping no spoons 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.
Here I’ve used cantaloupe, but honeydue melons work well too.
Place the cantaloupe, cumumber, 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 galsses 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!
Chilled Cucumber Melon Soup
Cold Cucumber Melon Soup – an easy, healthy summer soup that can be served as an appetizer or light meal. Refreshing and delicious!
- Prep Time: 15
- Total Time: 15
- Yield: 6 cups 1x
- Category: appetizer
- Method: Blended
- Cuisine: Northwest
- 1 medium cucumber, peeled and cut into chunks – deseed if seeds are large ( 2 cups)
- 1/2 medium cantaloupe (about 1 lb or 4 cups), seeded, peeled, and cut into large chunks
- ½ cup buttermilk or yogurt ( optional- leave out if vegan, or replace with vegan yogurt)
- ½ cup fresh mint
- ½ cup fresh cilantro, roughly chopped, stems and all
- ¼ – ½ 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)
- ¼ teaspoon salt
Put all ingredients in a blender. Blend until smooth.
Adjust to taste, adding more lime or jalapeño.
Refrigerate and serve chilled.
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 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.
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