Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Chilled Melon, Cucumber, and Mint Soup Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 8 For an extra hint of sweetness, drizzle the soup with a bit of honey just before serving. Ingredients 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 Directions 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. 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. Rate it Print