Chilled Cantaloupe and Cucumber Soup
Chilled Cantaloupe and Cucumber Soup
Ingredients
- 1 cantaloupe, medium, ripe, peeled, seeded, and roughly chopped
- 1 English cucumber, large, peeled, seeded, and roughly chopped
- 2 tablespoons fresh lime juice
- 1/4 cup fresh mint leaves, packed
- 1/2 cup plain Greek yogurt, full-fat or low-fat (or coconut milk for dairy-free)
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 tablespoon honey or agave nectar, optional, to taste
- fresh mint leaves, for garnish
Instructions
- 1
Combine the chopped cantaloupe, chopped English cucumber, fresh lime juice, packed fresh mint leaves, plain Greek yogurt, salt, and white pepper in a high-speed blender. If desired, add the optional honey or agave nectar.
⏱️ 5 min - 2
Blend the mixture until it is completely smooth and creamy. If the soup is too thick for your preference, you may add 1 to 2 tablespoons of cold water to reach the desired consistency. Taste and adjust seasonings as needed, adding more salt, pepper, or lime juice if desired.
⏱️ 3 min - 3
Pour the blended soup into a large pitcher or airtight container. Cover tightly and refrigerate for at least 2 hours, or until thoroughly chilled. For best results, chill for 4 hours or overnight.
⏱️ 2 min - 4
Before serving, give the soup a quick stir. Ladle the chilled soup into individual bowls. Garnish each serving with a few fresh mint leaves.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chilled Cantaloupe and Cucumber Soup
Ingredients
- 1 cantaloupe, medium, ripe, peeled, seeded, and roughly chopped
- 1 English cucumber, large, peeled, seeded, and roughly chopped
- 2 tablespoons fresh lime juice
- 1/4 cup fresh mint leaves, packed
- 1/2 cup plain Greek yogurt, full-fat or low-fat (or coconut milk for dairy-free)
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 tablespoon honey or agave nectar, optional, to taste
- fresh mint leaves, for garnish
Instructions
- 1
Combine the chopped cantaloupe, chopped English cucumber, fresh lime juice, packed fresh mint leaves, plain Greek yogurt, salt, and white pepper in a high-speed blender. If desired, add the optional honey or agave nectar.
⏱️ 5 min - 2
Blend the mixture until it is completely smooth and creamy. If the soup is too thick for your preference, you may add 1 to 2 tablespoons of cold water to reach the desired consistency. Taste and adjust seasonings as needed, adding more salt, pepper, or lime juice if desired.
⏱️ 3 min - 3
Pour the blended soup into a large pitcher or airtight container. Cover tightly and refrigerate for at least 2 hours, or until thoroughly chilled. For best results, chill for 4 hours or overnight.
⏱️ 2 min - 4
Before serving, give the soup a quick stir. Ladle the chilled soup into individual bowls. Garnish each serving with a few fresh mint leaves.
⏱️ 2 min