Creamy Chilled Melon Soup
Use up the cantaloupe on your counter in a new and refreshing way with this creamy Melon Soup. Blended with Greek yogurt and a light citrus flavor from fresh limes, this melon soup recipe is served chilled to cool you down on a hot day.
Made with just a handful of ingredients, this chilled melon soup is a savory dish that can be used as an appetizer, side dish, or even a protein-packed breakfast.
It has a unique blend of subtle sweetness from the cantaloupe but a pinch of spice from the cayenne pepper, making it a delicious combination of flavors, just like this Spicy Gazpacho Soup. It’s simple to make and, like the rest of our Summer Soup Recipes, is a great way to beat the heat in the warmer months.
Why This Recipe Rocks!
- Easy to Make: You only need seven ingredients for the cold cantaloupe soup to come together and about 5 minutes of prep time.
- Creamy, Refreshing Flavor: The Greek yogurt in this soup recipe gives a creamier texture while the contrast of fruit and citrus with herbs and spices brings a comforting but refreshing taste.
- Great for Summer: Given it’s a chilled soup, this recipe is tasty anytime of the day during the warmer months.
- Versatile: An easy way to use up leftover cantaloupe, this summer soup can be used as a refreshing breakfast, cool appetizer, or simple side dish to a larger meal.
Ingredients + Substitutions
- Greek Yogurt: This is what helps give the soup its creamy texture. This soup tastes best with plain Greek yogurt, as flavored yogurt will bring more sweetness to the soup and may over-power the flavor of the melon.
- Fresh mint: Though dried mint can be used, fresh leaves will have a more potent taste to them.
- Small Cantaloupe: You’ll want to remove the seeds and excess pulp from the cantaloupe before blending it. When choosing a cantaloupe, know that the softer the melon, the sweeter the taste will be.
- Lime Juice: Use a handheld squeezer to get fresh juice out of the fruit, if possible, as it will give a more summery feel to the soup.
- Seasonings: You only need a pinch of salt and cayenne pepper for the recipe. Adjust the cayenne as per your personal preferences.
- Garnishes: To make the cantaloupe soup recipe really pop, dress it up with chopped pistachios, extra Greek yogurt, and fresh mint leaves before serving.
Check the recipe card below for the full ingredient list and quantities of each one.
How to Make Melon Soup
This cold melon soup comes together in just a few moments before it needs to set in the fridge, which makes it an easy recipe to prep in advance when you’re short on time.
Step 1: Blend the ingredients. Add all the soup ingredients to a high-powered blender and mix until smooth.
Step 2: Chill in the fridge. Transfer the soup to a large bowl and cover it with plastic wrap before chilling it in the fridge for at least 2 hours.
Step 3: Adjust and Serve. Once chilled, taste test the soup and adjust the consistency and seasonings to your personal tastes. Serve the melon soup sprinkled with chopped pistachios and drizzled with more Greek yogurt.
Handy Tip: Adjust the Consistency
The soup may thicken once chilled. If you prefer a thinner soup, whisk in 1-2 tablespoons of milk into the bowl until you reach your desired consistency.
Dietary Modifications & Variations
- Make it lactose-free: Avoid the dairy in the cold fruit soup by using a vegan or lactose-free Greek yogurt as well as a non-dairy milk like oat milk or coconut milk.
- Roasting the cantaloupe: For a more comforting flavor, roast the cantaloupe and let it cool fully before blending it in with the other ingredients.
- Citrus twist: Though fresh lime juice complements the cantaloupe nicely, you can vary the taste by trying lemon or even freshly squeezed orange juice.
- Zest: If you love the citrus undertones, garnish the soup with extra lime zest before serving.
Soup-er Toppings & Serving Suggestions
This chilled melon soup is light enough to be used as an appetizer or side dish with your favorite grilled chicken dinner. But will work as well for a savory smoothie for a breakfast or brunch as well.
- Add some crunch such as chopped pistachios, almonds, or toasted pumpkin seeds on top.
- For a light lunch, enjoy it alongside a chicken club sandwich, prosciutto sandwich, or even a grilled cheese with brie.
- For breakfast or brunch, try pairing it with pumpkin corn muffins for a complete meal.
Expert Tips
- Prepping the melon: Take the time to really get the seeds and pulp out of the cantaloupe before blending it. Know that the smaller you chop the pieces, the easier it is on your machine.
- Immersion blender: You can use an immersion blender for this recipe by combining all the ingredients in a large pot and blending. However, the final result tends not to be as smooth as a regular blender.
- Soup texture: If you prefer your soup with a bit of texture, don’t blend the ingredients for as long. This will leave a bit of melon intact and result a chunkier soup.
- Storing: Leftover soup will keep in an airtight container in the refrigerator for 2-3 days. If possible, do not add the toppings to the soup until you’re ready to serve it again.
Recipe FAQs
I wouldn’t recommend freezing this melon soup recipe as the Greek yogurt and fresh fruit may change the texture of the soup once it's thawed.
You can make the chilled soup up to two days in advance to save yourself time in the kitchen. However, make sure to give it a good stir before serving and do not garnish the soup until you’re ready for it.
Yes! Both watermelon and honeydew melon can be used in place of cantaloupe for a new flavor. However, watermelon will have a thinner, waterier texture in comparison.
Chilled Creamy Melon Soup
Ingredients
- 1 cup Greek yogurt
- 8-10 fresh mint leaves coarsely chopped
- 1 small cantaloupe
- 2 tablespoons freshly squeezed lime juice
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper or less if preferred
- ¼ cup non-dairy or regular milk optional
For serving
- ¼ cup chopped pistachios
- yogurt to drizzle
- fresh mint leaves whole or chopped
Instructions
- Combine yogurt, mint, cantaloupe, lime juice, salt, and cayenne pepper in a blender. Blend until smooth. Transfer to a bowl and store in an airtight container for at least 2 hours.
- Taste again after it’s chilled. Add milk 1-2 tablespoons at a time to reach desired consistency. Add more salt, lime juice, or cayenne pepper to taste.
- Serve up topped with a sprinkle of chopped pistachios and a drizzle of more yogurt.
Recipe Tips
- Though fresh lime juice complements the cantaloupe nicely, you can vary the taste by trying lemon or even freshly squeezed orange juice.
- The soup may thicken once chilled. If you prefer a thinner soup, whisk in 1-2 tablespoons of milk to the bowl until you reach your desired consistency.
- Leftover soup will keep in an airtight container in the refrigerator for 2-3 days. If possible, do not add the toppings to the soup until you’re ready to serve it again.
