Go Back
Cold Melon Soup

Cold Melon Soup

A refreshing Cold Melon Soup made with ripe cantaloupe, lime juice, fresh ginger, and Greek yogurt, perfect for hot summer days.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 4 servings servings
Course: Appetizer
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 1 large ripe cantaloupe (about 4 lbs), peeled, seeded, and cubed
  • 1/2 cup Greek yogurt, plain and full-fat
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey or agave
  • 1 teaspoon fresh ginger, grated or finely minced
  • 1/4 cup fresh mint leaves, plus extra for garnish
  • A pinch of salt

Method
 

  1. Cut the cantaloupe in half and scoop out the seeds.
  2. Slice the melon into wedges and cut the flesh away from the rind, then chop into uniform cubes.
  3. Place the melon cubes into a blender and add Greek yogurt, lime juice, grated ginger, and a pinch of salt.
  4. Pulse the blender a few times to break up large chunks, then blend on high until completely liquefied.
  5. Add fresh mint leaves and pulse just enough to incorporate without turning the soup green.
  6. Pour the soup into a large bowl or pitcher, cover, and refrigerate for at least two hours.
  7. Serve chilled, garnished with extra mint and a thin slice of lime.

Notes

Use the ripest melon for the best flavor. Chill serving bowls for an extra refreshing experience. Adjust sweetness with honey based on melon ripeness.