Rating: 4.5 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Magazine, July/August 2009


Recipe Summary

40 mins
2 hrs 40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Refrigerate the soup until chilled, 2 hours.

  • 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 Facts

about 3/4 cup
62 calories; protein 1.3g; carbohydrates 15.7g; dietary fiber 1g; sugars 11.8g; fat 0.3g; vitamin a iu 983.6IU; vitamin c 31.4mg; folate 16.9mcg; calcium 21.2mg; iron 0.5mg; magnesium 21.7mg; potassium 262.4mg; sodium 97.5mg; thiamin 0.1mg.

1 fruit