Jump to Recipe

Print - members only.  Please log in or JOIN HERE!

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

If you want more recipes Join The Club!!!

Buon Appetito!

If you are having problems with access: Log in or Join Here!

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

Print - members only.  Please log in or JOIN HERE!

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


  • blender


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


  • 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


  • 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.

Print - members only.  Please log in or JOIN HERE!


Chef Laura Bonicelli


Calories: 68kcalCarbohydrates: 17gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 168mgPotassium: 441mgFiber: 2gSugar: 14gVitamin A: 3909IUVitamin C: 74mgCalcium: 24mgIron: 1mg
Keyword cantaloupe, honeydew, jalapeno
Tried this recipe?Let us know how it was!

More Recipes

Zucchini Eggplant Involtini

Zucchini Eggplant Involtini

By: Chef Laura Bonicelli Involtini is a classic and traditional Italian dish that has been enjoyed by many for generations. The combination of thinly sliced eggplant (and in this recipe, zucchini) rolled around a delicious homemade ricotta filling with a rich tomato...

Garden Focaccia

Garden Focaccia

Garden Focaccia This is an adaptation of a focaccia recipe that I wrote over 20 years ago. It is fluffy on the inside, yet sturdy enough to support your veggie art on top. stand-mixersheet pan 1 package active-dry yeast (2 1/4 teaspoons)1 cup water (115-120ºF)=====1...

Red Pepper Hummus

Red Pepper Hummus

Charred Red Pepper Hummus A rich smoky version of hummus. 2 red bell peppers======3/4 cup charred peppers (-- from charred peppers)3 1/4 cups canned or cooked chickpeas1/2 cup tahini1/2 cup extra-virgin olive oil1 lemon (juiced)3 cloves garlic (minced)1 teaspoon...

Want more fool-proof and delicious recipes?
Get recipes and culinary inspiration in your inbox every week!

Pin It on Pinterest