Best 2 Cool Melon Soup Recipes

Indulge in the refreshing goodness of cool melon soup, a delightful dish that embodies the essence of summer. This chilled soup, crafted with ripe and juicy melons, tantalizes the taste buds with its naturally sweet flavors, complemented by a symphony of aromatic herbs and spices. Its smooth and velvety texture, kissed with a hint of tanginess, offers a delightful contrast to the warm summer breeze. Whether you prefer the classic cantaloupe or honeydew varieties, or crave the exotic allure of watermelon, this versatile soup adapts effortlessly to your melon of choice. Accompaniments such as crisp cucumber, creamy avocado, and tangy lime add layers of flavor and texture, while optional garnishes like mint, basil, or a sprinkle of chili powder elevate the soup's appeal. From the simplicity of a traditional Spanish gazpacho to the vibrant flavors of a Moroccan harira, this article presents a diverse collection of cool melon soup recipes that cater to every palate. Embark on a culinary journey and discover the perfect recipe to beat the summer heat and satisfy your cravings for a refreshing and flavorful meal.

Here are our top 2 tried and tested recipes!

COOL AND SPICY MELON SOUP

Cool and Spicy Melon Soup image

Melon soup is one of our favorite hot weather refreshers. But add some freshly grated ginger and coconut milk and turn melon soup into a fall classic. Top with unsweetened toasted coconut.

Provided by MyMansBelly

Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes

Time 15m

Yield 4

Number Of Ingredients 5

Ingredients

4 cups casaba melon, seeded and cubed
¾ cup coconut milk
2 lime juice
1 tablespoon freshly grated ginger
1 pinch salt

Steps:

Place casaba melon, coconut milk, lime juice, ginger, and salt in a food processor. Process until the mixture is smooth, 1 to 2 minutes.

Nutrition Facts : Calories 133.5 calories, Carbohydrate 13.6 g, Fat 9.2 g, Fiber 1.9 g, Protein 2.5 g, SaturatedFat 8.1 g, Sodium 65.2 mg, Sugar 0.3 g

COOL MELON SOUP

Cool Melon Soup image

To make this slightly sweet dish such a delicious departure from other melon soups, Kinch briefly cooks vibrant Cavaillon and Charentais melons. Feel free to use any of your favorite summer melons, including honeydews or cantaloupes.

Provided by David Kinch

Categories Soup/Stew Fruit Herb Nut Onion Soy Appetizer Easter Fourth of July Melon Almond Tofu Family Reunion Shower Party Soy Sauce Bon Appétit Vegetarian Pescatarian Peanut Free No Sugar Added Kosher

Yield Makes 6-8 servings

Number Of Ingredients 12

Ingredients

4 ounces (about 1/2 cup) silken tofu
1/4 cup white soy sauce
2 very ripe 3-pound melons (such as Cavaillon and Charentais)
Sea salt
Sherry vinegar
6 tablespoons (3/4 stick) unsalted butter
1 medium white onion, halved, thinly sliced
1/4 cup lightly toasted Marcona almonds
1/4 cup almond oil, preferably extra-virgin cold-pressed
Fresh herbs, such as chervil sprigs or micro basil
Ingredient Info
White soy sauce, also known as white shoyu, is lighter in color and flavor than standard soy sauce. It can be purchased at Asian markets and from amazon.com. Marcona almonds are Spanish almonds that are usually sold roasted and salted. Find them at specialty foods stores, natural foods stores, and latienda.com.

Steps:

Set a fine-mesh strainer over a small bowl. Press tofu through strainer into bowl. Stir in white soy sauce. Cover and chill. DO AHEAD:Can be made 4 hours ahead. Keep chilled.
Set a medium-mesh strainer over a medium bowl. Halve melons horizontally. Scrape seeds, strings, and juices from center of each melon half into strainer. Press lightly on mixture in strainer to release juices. Discard solids in strainer. Reserve juices.
Using a small melon baller, scoop out 18 balls from 1 melon half. Place melon balls in a small bowl; season lightly with sea salt and vinegar and gently toss. Let stand at room temperature for 30 minutes. Drain; transfer to a small bowl and reserve.
Meanwhile, cut rind from remaining 3 melon halves and cut flesh into 2" pieces. Melt butter in a large pot over medium-low heat. Add onion and cook, stirring frequently, until onion is translucent but not browned, about 10 minutes. Cut a parchment-paper round just large enough to cover surface of soup in pot. Add melon pieces with reserved juices to pot. Cover pot with parchment-paper round. Simmer, stirring occasionally, until melon is soft but not mushy and an instant-read thermometer inserted into melon reads 150°, about 15 minutes. Let cool slightly.
Working in batches, purée soup in a blender until smooth. Set a fine-mesh strainer over a large bowl. Strain soup. Season to taste with sea salt. Cover and chill, along with serving bowls, until cold, about 4 hours.
Ladle soup into chilled bowls. Spoon 1 heaping teaspoons of the tofu mixture into center. Top with a few toasted almonds and 3 melon balls. Drizzle almond oil over and garnish with fresh herbs.

Tips:

Choose ripe melons. The best melons for soup are ripe and juicy. Look for melons that are heavy for their size and have a sweet smell.
Chill the melon before serving. Chilled melon soup is more refreshing and flavorful. You can chill the soup for at least 30 minutes or up to overnight.
Add flavorings to taste. You can add a variety of flavorings to melon soup to taste, such as ginger, mint, lime juice, or honey.
Serve melon soup with a garnish. A garnish can add a pop of color and flavor to melon soup. Try garnishing the soup with fresh mint, basil, or a dollop of yogurt.

Conclusion:

Melon soup is a refreshing and flavorful summer soup that is easy to make. With just a few simple ingredients, you can create a delicious soup that is perfect for a light lunch or dinner. Experiment with different flavorings and garnishes to find your favorite combination.

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