Chilled Cucumber Melon Soup Recipes

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CHILLED MELON, CUCUMBER, AND MINT SOUP



Chilled Melon, Cucumber, and Mint Soup image

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

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 20m

Number Of Ingredients 8

3 English cucumbers
1/2 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

Steps:

  • 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.

CHILLED CUCUMBER MELON SOUP



Chilled Cucumber Melon Soup image

Easy, spring or summer, no cook soup recipe using cucumbers and melon.

Provided by Jamie Geller

Categories     Soups

Time 8m

Yield 2 1/2 cups soup Servings

Number Of Ingredients 6

2 cups chopped honeydew melon
1 cup chopped English cucumber
1 lime, zest and juice
6 leaves mint plus more for garnish
1 tablespoon sugar substitute, such as Splenda
1/2 cup finely diced cantaloupe melon, for garnish

Steps:

  • Combine honeydew, cucumber, lime zest and juice, mint, sugar substitute, and ½ cup water in a blender and puree until smooth. Refrigerate for 1 hour or until well chilled. To serve, garnish with cantaloupe and additional mint leaves. As seen in Joy of Kosher with Jamie Geller Magazine (Summer 2012) - Subscribe Now. Nutrition Information based on 2 servings.

Nutrition Facts :

CUCUMBER SOUP



Cucumber soup image

The refreshing cucumber soup is served cold, so it will go down well on a summer's day. Ladle it into bowls for a smaller gathering, or pour into small cups for an amuse-bouche.

Provided by Samuel Goldsmith

Categories     Starter

Time 10m

Yield Serves 4 in bowls or 12 in small cups

Number Of Ingredients 7

2 cucumbers (about 675g)
150g Greek yogurt
2 limes, juiced
small handful of tarragon, chopped
3 mint sprigs, leaves picked
small bunch of chives, chopped
rapeseed oil, to serve

Steps:

  • Finely chop a third of one of the cucumbers and set aside for when you're ready to serve later. Roughly chop the remaining cucumbers and tip into a blender or food processor along with the yogurt and lime juice. Add the tarragon, most of the mint leaves and most of the chives. Blitz until the mixture is smooth.
  • Pour the soup into bowls or small cups, scatter over the finely chopped cucumber, remaining mint leaves and the rest of the chives. Drizzle with a little rapeseed oil just before serving.

Nutrition Facts : Calories 107 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

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