Refreshing and cooling with a hint of spice and mint, Chilled Melon Soup makes a light appetizer, and is delicious as an accompaniment to an alfresco summer dinner. Whip it up in 15 minutes, then chill. This summery melon soup is subtly sweet, creamy and so refreshing! This recipe is vegetarian and easily gluten free.
A Back Pocket Appetizer for Summer
I discovered this chilled melon soup at a photography workshop on Lummi Island some years ago. It was unlike anything I’d had before! A new discovery and, so delicious.
Shared straight from the refrigerator, it makes a delicious appetizer sipper or refreshment to welcome guests. Whip it up ahead of when needed then, share it in sweet little apéritif glasses when you’re ready. You’re guests will love it!
If you enjoy homemade appetizer recipes, you’ll love how easy and delicious this simple recipe is.
About the Key Ingredients
- Sweet Summer Melon: look for Galia, Crenshaw, or Honeydew melon. I use Galia here, but also, I’d use Snow Leopard Melon if I couldn’t find the others. Like Galia and honeydew, it has a pale, very light green color and is mildly sweet.
- Greek Yogurt: adds richness and a bit of tangy flavor. Be sure to use unsweetened.
- Lime: you’ll use both zest and juice. It adds interest and a hint of acidity.
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How to Make Chilled Melon Soup
Step by Step
Check your local thrift for the glasses! I was happy to see our local store had a variety of sweet little apéritif glasses to choose from at $.25 each!
None of the flavors in this soup are overwhelming. It’s simple, cool, creamy and balanced, yet leaves a lasting impression.
Traci’s Tips
- Plan Ahead: this soup needs a few hours in the fridge to chill and for the flavors to marry. Share it straight from the fridge.
- Appetizer or Snack: share before dinner, or as an afternoon refreshment on a hot summer day. Either way, your guests will love it!
15 Minute Chilled Melon Soup
Ingredients
- 3-4 lb (about 1 kg) Sweet Summer Melon such as Galia, Leopard or Honeydew
- 1/2 C (146g) Unsweetened 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
Instructions
- Seed, peel and chop melon into chunks. Add the melon and it's 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.
- 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.
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