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By: Chef Laura Bonicelli

 When the weather heats up, we all want to lighten up, cool down, and keep it easy and fun. How about an evening where you don’t have to light a grill or heat an oven? Dine al fresco in the backyard and start with this delightful soup.When available, buy melons at your favorite Farmers Market! 

Cucumber Melon Soup

About Cucumber Melon Soup

Jalapeño, green onions, lime juice, and ginger give the soup complexity. Of course, the sweeter the melons – the better the soup. I save this soup for peak melon season, August in Minnesota. Serve it topped with fresh cilantro for an added peppery and spicy finish. 

Melon Ingredients
Adding Lime Juice

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Step by Step Instructions

Cucumber Melon Soup

Cucumber Melon Soup

© Chef Laura Bonicelli
The time to make this Cucumber Melon Soup is when melons are at their peak. The flavor is so fresh.
5 from 1 vote

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Prep Time 15 mins
2 hrs
Total Time 2 hrs 15 mins
Course MM-Green, Soups and Stews, Starters
Cuisine American
Servings 8
Calories 68 kcal

Equipment

  • blender

Ingredients
  

  • 1 cup cubed honeydew melon or cantaloupe
  • 1/2 cup cucumber seeded, peeled, and cubed
  • 1 scallion thinly sliced
  • 2 tablespoons lime juice

=====soup=====

  • 5 cups cantaloupe seeded, cut from rind, cubed
  • 1 scallion white and light greent parts, chopped
  • 1 jalapeño pepper seeded and minced
  • 2 oranges - zest of one and juice of both
  • 1/4 cup lime juice
  • 1 teaspoon grated fresh ginger root
  • 1/2 teaspoon Kosher salt

=====

  • mint cilantro, and yogurt for garnish

Instructions
 

  • Combine the honeydew, cucumber, sliced scallion, and lime juice. Cover and refrigerate until ready to serve.
  • Put the 5 cups of cantaloupe, scallion, jalapeÒo, orange zest and juice, lime juice, ginger, and salt in a blender. Process until smooth. Add more salt, orange juice, or jalapeño, if necessary.
  • Refrigerate the soup until chilled, 2 hours.
  • Stir the reserved diced melon mixture and divide among small soup bowls. Pour the soup into the bowls. Garnish
  • each serving with mint, cilantro, and yogurt.

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Notes

Copyright:
Chef Laura Bonicelli

Nutrition

Calories: 68kcalCarbohydrates: 17gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 168mgPotassium: 441mgFiber: 2gSugar: 14gVitamin A: 3909IUVitamin C: 74mgCalcium: 24mgIron: 1mg
Keyword cantaloupe, honeydew, jalapeno
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