15 Minute Chilled Melon Soup

Chilled Melon Soup in a fancy serving glass setting on a marble round with a mint sprig.

Refreshing, cooling with a hint of sweet, spice and mint. Chilled Melon Soup makes a light appetizer, or snack and is delicious as an accompaniment to an alfresco meal. *Time above does not include time to chill the soup (1-2 hours).

Course Appetizer

Cuisine American

Diet Vegetarian

Keyword Melon Soup

Total Time 15

Servings Servings

Calories 152kcal

Author Traci York

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.

Notes

Recipe lightly adapted from A Boat + A Whale & A Walrus by Chef Renee Erickson.

Nutrition