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Chilled Melon Soup

Chilled Melon Soup
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WebMD Recipe from

This refreshing summer soup is a great starter for dinner on the patio on a summer evening. Try any variety of melon in this recipe. Serve leftover soup with salad for lunch the next day.

Prep: 40 minutes | Total Time: 2 hours 40 minutes
  • 6 cups
    cubed ripe melon
  • 1/2 cup
    diced seedless cucumber
  • 6 tablespoons
    lime juice, divided, plus more to taste
  • 1 tablespoon
    thinly sliced scallion green, plus 1 whole scallion, divided
  • jalapeño pepper, plus more to taste
  • 1 cup
    cold water
  • 1 2-by-1/2-inch strip
    orange zest
  • 1/2 cup
    orange juice, plus more to taste
  • 1 teaspoon
    chopped fresh ginger
  • 1/2 teaspoon
    kosher salt
  • 2 tablespoons
    finely chopped cilantro, or mint for garnish
  • 6 teaspoons
    plain yogurt, or crème fraîche for garnish
  1. Dice enough melon to measure 1 cup and combine in a small bowl with cucumber, 2 tablespoons lime juice and scallion green. Cover and refrigerate until ready to serve the soup.
  2. Place the remaining melon and 4 tablespoons lime juice in a blender. Chop the whole scallion and seed and chop jalapeño; add to the blender along with water, orange zest, orange juice, ginger and salt. Blend until smooth and creamy. Taste and add more lime juice, jalapeño and/or orange juice, if desired.
  3. Refrigerate the soup until chilled, 2 hours.
  4. Stir the reserved diced melon mixture and divide among 4 soup bowls. Pour the soup into the bowls. Garnish each serving with cilantro (or mint) and yogurt (or crème fraîche), if using.


Nutritional Information

Makes: 6 servings, about 3/4 cup each
  • Calories63
  • Fat0 g
    • Saturated fat0 g
  • Cholesterol0 mg
  • Carbohydrates16 g
    • Dietary fiber1 g
  • Protein1 g
  • Sodium97 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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