Chilled melon soup

In the height of summer when melons are in season, I can’t think of a better way to honor this delectable then to totally annul it into a refreshing soup. This starter serves about 6.


  • 1 six pound honeydew melon
  • ¼ tsp ground cardamom
  • ¼ tsp ground coriander seed
  • ¼ tsp ground(powdered) ginger
  • pinch of salt
  • ¼ cup fresh lime juice
  • 1 tbsp green creme de menthe (optional)


  • food processor/blender
  • ladle
  • fine mesh strainer
  • bowls to serve


  1. Remove seeds and rind from melon
  2. Cut into large chunks
  3. Puree in food processor/blender
  4. Push puree through strainer pressing with ladle
  5. Stir in remaining ingredients and blend until well combined
  6. Cover and chill until serving

What you should know

For a fresh taste and a nice presentation, garnish with mint.

For a little different pizazz, you can replace creme de menthe with ¼ cup vodka. Then again liquors are always optional.

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