Chilled Melon Soup

Chilled Melon Soup

3 Reviews
From: EatingWell Magazine, July/August 2009

This refreshing summer soup is a great starter for dinner on the patio on a summer evening. Try any variety of melon in this recipe. Serve leftover soup with salad for lunch the next day.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 6 cups cubed ripe melon
  • ½ cup diced seedless cucumber
  • 6 tablespoons lime juice, divided, plus more to taste
  • 1 tablespoon thinly sliced scallion green, plus 1 whole scallion, divided
  • 1 jalapeño pepper, plus more to taste
  • 1 cup cold water
  • 1 2-by- ½-inch strip orange zest
  • ½ cup orange juice, plus more to taste
  • 1 teaspoon chopped fresh ginger
  • ½ teaspoon kosher salt
  • 2 tablespoons finely chopped cilantro, or mint for garnish
  • 6 teaspoons plain yogurt, or crème fraiche for garnish


  • Prep

  • Ready In

  1. Dice enough melon to measure 1 cup and combine in a small bowl with cucumber, 2 tablespoons lime juice and scallion green. Cover and refrigerate until ready to serve the soup.
  2. Place the remaining melon and 4 tablespoons lime juice in a blender. Chop the whole scallion and seed and chop jalapeno; add to the blender along with water, orange zest, orange juice, ginger and salt. Blend until smooth and creamy. Taste and add more lime juice, jalapeno and/or orange juice, if desired.
  3. Refrigerate the soup until chilled, 2 hours.
  4. Stir the reserved diced melon mixture and divide among 4 soup bowls. Pour the soup into the bowls. Garnish each serving with cilantro (or mint) and yogurt (or creme fraiche), if using.
  • Make Ahead Tip: Refrigerate the melon mixture (Step 1) and soup (Step 2) in separate containers for up to 1 day. Finish with Step 4 just before serving.

Nutrition information

  • Serving size: about ¾ cup
  • Per serving: 62 calories; 0 g fat(0 g sat); 1 g fiber; 16 g carbohydrates; 1 g protein; 17 mcg folate; 0 mg cholesterol; 12 g sugars; 0 g added sugars; 984 IU vitamin A; 31 mg vitamin C; 21 mg calcium; 1 mg iron; 97 mg sodium; 262 mg potassium
  • Nutrition Bonus: Vitamin C (52% daily value), Vitamin A (20% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 fruit

Reviews 3

July 25, 2012
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By: EatingWell User
suprisingly delicious! i followed the recipe but did not add water. it was perfect!
July 10, 2011
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By: noreciperequired
Love Chilled Soups We love to make soups, love fruit, and the idea of making a chilled soup. Going to try this tonight. I've served my asparagus soup chilled before, but am going to try this one!
June 20, 2010
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By: cssrmcd.texas
my family is not too keen on ginger so next time I will not add the ginger we also found it very watery so I think I will up the orange juice to 3/4 to 1 cup and skip the water I had to hide the jalepeno pepper by pureeing it with the watermelon I also cut down a bit on the mint and put that through the puree cycle too I added extra chunks of watermelon and cucumber because it was just so thin with all the changes in mind it really was a very tasty and refreshing soup and so easy to make
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