This Cucumber Melon Soup is a perfect way to cool off on a hot summer day. It’s made with fresh cucumbers, sweet melons, tangy buttermilk or yogurt, and fragrant herbs. It’s easy to whip up in a blender and can be served as an appetizer or a light meal. You can also top it with grilled shrimp for some extra protein. It’s vegan-friendly and gluten-free too!
Ingredients
- 1 medium-large cucumber, peeled if thick-skinned and seeded if seeds are large, chopped (2 cups)
- 1/2 medium cantaloupe (about 1 lb or 4 cups), peeled and seeded, chopped
- 1/2 cup buttermilk or yogurt (optional, use vegan yogurt if vegan)
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves and stems, chopped
- 1/4 to 1/2 fresh jalapeño pepper, chopped (adjust to taste)
- 2 scallions, chopped
- 1-inch piece of fresh ginger, peeled and chopped
- Juice of one lime
- Salt to taste
Instructions
- Place the cucumber, cantaloupe, buttermilk or yogurt, mint, cilantro, jalapeño, scallions, ginger, and lime juice in a blender. Blend until smooth and creamy. Season with salt to taste.
- Chill the soup in the refrigerator for at least an hour or until ready to serve.
- Serve the soup in small cups or bowls. Garnish with diced avocado, cucumber, onion, beet, and more mint and cilantro if desired. You can also drizzle some olive oil or yogurt over the soup for extra richness.
- Enjoy this refreshing Cucumber Melon Soup on a hot summer day!
