Honeydew Cucumber 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.

CUCUMBER GAZPACHO



Cucumber Gazpacho image

This summer-ready gazpacho tastes cucumber-forward with an underlying sweetness from the honeydew and honey, and the sherry vinegar sharpens those flavors. Serve with delicate-tasting seafood such as crab, soft herbs, a yogurt drizzle, or olive oil-toasted bread cubes.

Provided by Elizabeth Mervosh

Time 1h20m

Yield 4

Number Of Ingredients 9

2 large English cucumbers
3 cups chopped honeydew melon
1 cup cubed crustless day-old white bread
¼ cup olive oil, plus extra for drizzling
1 tablespoon sherry vinegar
2 ¼ teaspoons kosher salt, plus more to taste
¼ cup crumbled feta cheese
2 tablespoons chopped fresh mint
2 teaspoons honey

Steps:

  • Thinly slice one of the cucumbers to equal 1/3 cup. Transfer cucumber slices to a small bowl; cover and chill until ready to use.
  • Coarsely chop remaining cucumbers and transfer to a blender. Add honeydew, bread cubes, 1/4 cup oil, vinegar, and 2 1/4 teaspoons kosher salt. Process on low speed, gradually increasing speed to high, until cucumber mixture is very smooth and creamy, about 90 seconds.
  • Pour gazpacho into a medium bowl. Cover and chill until cold, about 1 hour.
  • Right before serving, toss together reserved cucumber slices, feta cheese, mint, honey, and a pinch of salt in a small bowl.
  • Stir and ladle gazpacho into 4 shallow bowls. Top evenly with cucumber-feta mixture and drizzle with olive oil.

Nutrition Facts : Calories 270.3 calories, Carbohydrate 26.2 g, Cholesterol 14 mg, Fat 17.6 g, Fiber 2 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 1358.8 mg, Sugar 16.9 g

CHILLED COCONUT-HONEYDEW SOUP



Chilled Coconut-Honeydew Soup image

A refreshing chilled soup with honeydew melon, lime juice, and coconut milk is great for hot days. Use reduced-fat coconut milk to make the soup even lighter.

Provided by Afiyet_olson

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

Time 1h5m

Yield 4

Number Of Ingredients 6

1 honeydew melon, cubed
1 (14 ounce) can light coconut milk
2 tablespoons honey
2 limes, juiced
½ teaspoon ground cinnamon
¼ teaspoon ground ginger

Steps:

  • Combine honeydew melon, coconut milk, honey, lime juice, cinnamon, and ginger in a blender; blend until smooth. Refrigerate for 1 hour and serve chilled.

Nutrition Facts : Calories 251 calories, Carbohydrate 43.3 g, Fat 9.3 g, Fiber 3.7 g, Protein 2.9 g, SaturatedFat 5.4 g, Sodium 69.3 mg, Sugar 35.2 g

GREEN GAZPACHO



Green Gazpacho image

A cold, no-cook soup packed with fresh vegetables!

Provided by MrsFisher0729

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Gazpacho Recipes

Time 55m

Yield 2

Number Of Ingredients 9

2 cups diced honeydew melon
1 English (seedless) cucumber, peeled and diced
1 small onion, diced
1 avocado - peeled, pitted, and chopped
1 jalapeno pepper, seeded and coarsely chopped
1 clove garlic, chopped
¼ cup white balsamic vinegar
1 tablespoon lime juice
salt and freshly ground black pepper to taste

Steps:

  • Blend honeydew melon, cucumber, onion, avocado, jalapeno pepper, garlic, white balsamic vinegar, lime juice, salt, and black pepper in a blender until smooth. Adjust seasonings if desired and chill before serving.

Nutrition Facts : Calories 275.9 calories, Carbohydrate 36.3 g, Fat 15.1 g, Fiber 10.3 g, Protein 5.1 g, SaturatedFat 2.2 g, Sodium 47.2 mg, Sugar 22.2 g

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