Recipe Image

Chilled Melon Soup

  • 40 m
  • 2 h 40 m
Marie Simmons
“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.”


    • 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


  • 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.
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