This chilled Melon soup with mint makes a light appetizer and a delicious start to a Summer dinner outside. This simple recipe is one of the things I have been craving lately. Coping with the heat with this chilled soup is much easier!
My recipe calls for melon, cucumber, mint leaves and lemon juice. It requires 5 minutes and a blender, it can’t be easier to make!
I used Cucumis melon but you can try any variety of melon in this recipe. I like this because it gives a light green colour and is mildly sweet. Cucumber and mint make this soup extra refreshing and I love to add a drop of yogurt but it is optional. A part from the yogurt this Chilled Melon Soup is vegan and gluten free.
With this light appetizer I’m sure you will still be hungry so I have some recommendation that you can prepare in less than 30 minutes:
The addition of the sweet melon creates a tasty, fresh and surprising soup, all at once. If you will try this soup in a restaurant, you will order another.
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Chilled Melon Soup with Mint, equally refreshing & delicious. Coping with the heat with this soup is much easier!
- 1/2 Cucumis melon or other such as Galia, Leopard or Crenshaw (4-5 cups chopped)
- 1 medium cucumber, peeled and seedless (1 cup chopped)
- 15 mint leaves, more to taste
- 1/2 lemon juiced
- 1 tsp Maldon salt
- 3 Tbsp extra virgin olive oil, more for garnishing
Add the melon, cucumber, mint leaves and lemon juice into a high-speed blender or food processor. Blend until smooth, then add olive oil and more salt if needed. Blend for a few more seconds.
Chill for at least two hours before serving. Serve in small bowls or glasses. Garnish with a drop of natural yogurt, some crunchy sprouts and a drizzle of olive oil. Keep it refrigerated for up to 3 days.