Chilled Melon, Cucumber, and Mint Soup

Prep Time:
20 mins
Total Time:
20 mins

For an extra hint of sweetness, drizzle the soup with a bit of honey just before serving.


  • 3 English cucumbers

  • ½ honeydew melon, peeled, seeded, and cut into 1-inch chunks (8 cups)

  • 1/2 to 2/3 cup fresh lime juice (from 6 limes), plus wedges for serving

  • 1 cup lightly packed fresh mint leaves, plus more for serving

  • 2 cups crushed ice

  • Coarse salt

  • 2 cups Greek yogurt

  • Extra-virgin olive oil


  1. Peel, halve, and seed 2 cucumbers, then coarsely chop. (You should have about 4 1/2 cups.) Halve and seed remaining (unpeeled) cucumber; cut into a 1/4-inch dice. Working in batches, puree chopped cucumbers, melon, 1/2 cup lime juice, mint, and ice in a food processor or blender. Season with salt and more lime juice. Transfer soup to a bowl, cover, and refrigerate until ready to serve, up to 2 hours.

  2. Smear 1/4 cup yogurt onto two sides of each serving bowl. Spoon chilled soup into bowls, drizzle with oil, and sprinkle with diced cucumbers and mint. Serve, with lime wedges.

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