Best 6 Summertime Melon Soup Recipes

CHILLED MELON SOUP

Steps:

• 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.
• Place the remaining melon and 4 tablespoons lime juice in a blender. Chop the whole scallion and seed and chop jalapeno; 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, jalapeno and/or orange juice, if desired.
• Refrigerate the soup until chilled, 2 hours.
• 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 creme fraiche), if using.

MELON SOUP

Steps:

• Place melon cubes, lemon juice, white sugar, honey, and a pinch of salt in a blender and puree for 1 minute. Then add the mint and yogurt and puree another 1 minute. While pureeing, add the grappa. Transfer the puree to a glass pitcher. Refrigerate. Serve with crostini bread sticks wrapped in prosciutto to enhance the soup's sweet flavors.

MELON SOUP

Steps:

• Cut ends off each cantaloupe and stand upright. Remove skin in strips working around melons. Halve melons and seed with spoon. Chunk melons and place pieces in food processor. You will work in 2 batches. Fill processor 3/4 full. Add 1 tablespoon sugar, the juice of 1/2 lime and about 3/4 cup spring water. Pulse grind them process soup until smooth. Adjust sugar to your taste and pour soup into 2 bowls, repeat process. Top each soup bowl with kiwi and raspberries and serve.

COLD CANTALOUPE SOUP

Steps:

• Cut cantaloupe in 1-inch chunks. Place about 1/4 of them in a blender and process at high speed until puréed. Once you have a purée, gradually add remaining melon, processing until the mixture is smooth.
• Add lime juice and blend briefly. Season with salt to taste and blend again.
• Refrigerate until ready to serve, or serve at once. Divide soup among 6 soup plates and drizzle a little balsamic vinegar in a circular or squiggly pattern on top of each.

WATERMELON SOUP

Steps:

• Blend watermelon, lemon juice, mint, and honey in a blender until smooth. Refrigerate 2 hours before serving.

CHILLED WATERMELON SOUP

Steps:

• Put 5 cups of diced watermelon in a food processor or blender and blitz to a purée. Strain purée through a fine-meshed sieve into a bowl. You should have about 4 cups purée. Season with salt and pepper and cayenne, 1 tablespoon vinegar and 2 tablespoons lime juice. Taste and adjust seasoning. Chill bowl on ice or refrigerate.
• To serve, place remaining diced watermelon, honeydew melon and cucumber in a small mixing bowl. Toss with a little salt and pepper, 2 tablespoons lime juice and 2 tablespoons olive oil. Divide mixture evenly into chilled soup bowls.
• Ladle watermelon purée into each bowl. Sprinkle with chives, basil and mint. Add a sprinkle of crushed red pepper and flaky salt if desired. Pass lime wedges separately.