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Melon Soup Recipes

Savory Melon Soup

Serves 4


  • 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
  • 1 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


Dice enough melon to measure 1 cup and combine in a bowl with cucumber, 2 tablespoons lime juice and scallion green. Cover and refrigerate until ready to serve.  Place remaining melon and 4 tablespoons lime juice in a blender. Chop whole scallion; seed and chop jalapeño and add both to the blender along with water, zest, orange juice, ginger and salt. Blend until smooth and creamy. Taste and add more lime juice, jalapeño and/or orange juice, if desired. Chill about 2 hours. Stir in reserved diced melon mixture and garnish with cilantro or mint; yogurt or crème fraîche, if desired.

Cold Melon Soup

Serves 6-8


  • 3 cups chopped cantaloupe
  • 3 cups chopped honeydew melon
  • 1 cup orange juice
  • 1/3 cup lime juice (2-3 limes)
  • 2 cups mineral water, club soda or seltzer
  • mint leaves for garnish


Puree melons with orange and lime juice in a food processor. Stir in water and chill. Garnish with mint leaves.

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