Cold Melon and Cucumber Soup


2 ripe medium cantaloupe  melons
1 cucumber, peeled, seeded and diced
rind of 1 lemon
2 tbs sugar
3 large mint stems, crushed
kosher salt and black pepper to taste
1 tbs lemon juice
mint sprigs for garnish

This is a cold refreshing soup that is perfect for a hot summer day.

  • Halve and seed the melons, then roughly chop the flesh.
  • Peel halve and seed and chop the cucumber.
  • Place the melon flesh and the chopped cucumber in a large saucepan along with the lemon rind, sugar and 2/3 cup  of water. Stir well.
  • Heat stirring constantly, until the sugar has dissolved, then simmer for about 10 minutes.
  • Add the crushed mint stems and let cool.
  • Discard the mint and lemon rind.
  • Transfer the mixture to a blender or food processor and puree until smooth.
  • Season with salt and pepper, then push through a wire mesh strainer into a bowl.
  • Cover and chill for at least 2 hours or overnight.
  • Add a little lemon juice to taste. Adjust the seasoning and garnish bowls with mint leaves.




2 min


10 min


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