Chilled Melon Soup


3-4 lb (about 1 kg) Sweet Summer Melon such as Galia, Leopard or Crenshaw
1/2 C (146g) Whole Milk or Greek Yogurt
1/4 C (50g) Extra Virgin Olive Oil
1 Large Lime zested and juiced, plus more for seasoning
3-4 Mint Leaves
1 tsp Flaky Sea Salt such as maldon, plus more for seasoning
Pinch of Cayenne


  1. Seed, peel and chop melon into chunks. Add the melon and its juices into a high-speed blender (I use VitaMix). Add the yogurt, oil, zest, 1 Tbs of lime juice, mint and cayenne. Blend until smooth. Season with additional lime juice, salt and/or cayenne if needed.
  2. Strain through a fine-mesh strainer if needed. If using a high-speed blender, I find this step unnecessary. Chill for at least two hours before serving. Serve chilled in small bowls, glasses or cups. Garnish with a pinch of cayenne or a drizzle of olive oil. Store in a lidded container, in the refrigerator for up to four days.

Nutrition (estimated per serving):

Calories: 175kcal (9%) | Carbohydrates: 22g (7%) | Protein: 3g (6%) | Fat: 9g (14%) | Saturated Fat: 1g (6%) | Cholesterol: 1mg | Sodium: 435mg (19%) | Potassium: 552mg(16%) | Fiber: 2g (8%) | Sugar: 19g (21%) | Vitamin A: 135IU (3%) | Vitamin C: 44mg(53%) | Calcium: 36mg (4%) | Iron: 1mg (6%)

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