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

Chilled Melon Soup

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. Vegetarian + Gluten Free *Time below does not include time to chill the soup (1-2 hours). 
Total Time 15 minutes
Servings 6 Servings
Calories 175kcal
Author Traci York | Vanilla And Bean


  • 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


  • 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.   


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


Calories: 175kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 435mg | Potassium: 552mg | Fiber: 2g | Sugar: 19g | Vitamin A: 135IU | Vitamin C: 44mg | Calcium: 36mg | Iron: 1mg