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Home Recipes
Soup

Chilled Melon, Cucumber, and Mint Soup

Made with three of the most cooling ingredients, this melon, cucumber, and mint soup will be your new summer staple. The recipe also calls for strained yogurt, but you can make it dairy-free by using unflavored soy, coconut, or almond yogurt.

Ingredients :

    3 English cucumbers
    ½ honeydew melon, peeled, seeded, and cut into 1-inch chunks (8 cups)
    1/2 to 2/3 cup fresh lime juice (from 6 limes), plus wedges for serving
    1 cup lightly packed fresh mint leaves, plus more for serving
    2 cups crushed ice
    Coarse salt
    2 cups Greek yogurt
    Extra-virgin olive oil

Direction :

    Peel, halve, and seed 2 cucumbers, then coarsely chop. (You should have about 4 1/2 cups.) Halve and seed remaining (unpeeled) cucumber; cut into a 1/4-inch dice. Working in batches, puree chopped cucumbers, melon, 1/2 cup lime juice, mint, and ice in a food processor or blender. Season with salt and more lime juice. Transfer soup to a bowl, cover, and refrigerate until ready to serve, up to 2 hours.
    Smear 1/4 cup yogurt onto two sides of each serving bowl. Spoon chilled soup into bowls, drizzle with oil, and sprinkle with diced cucumbers and mint. Serve, with lime wedges.

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