Chilled Cucumber Melon Soup


While I do love fall weather, I’m not quite ready to give up the summer yet. I have a couple of summery recipes to share with you before I get into stew/squash/casserole mode.


Chilled Cucumber Melon Soup

  • 4-pound honeydew melon, seeds removed, cut in large chunks
  • 1 medium cucumber (1/2 pound), peeled and cut in large chunks
  • zest of 1 medium lemon (~2 teaspoons)
  • juice of 1 medium lemon (~3 tablespoons)
  • salt
  • 3/4 cup radishes cut in matchsticks (5-6 large radishes)
  • 1/4 cup thinly sliced shallots (optional)
  1. Place the melon, cucumber, lemon zest and juice, and a small pinch of salt in a blender. Puree until smooth. Pour into a large bowl or tupperware and place in the refrigerator to chill.
  2. To serve, pour about 1 cup of soup into a low bowl. Divide radishes, and shallots if using, by how many servings you need. Place in a mound in the middle of the soup.

Serves 4-6


I think this would be a great starter course. It’s very light. Don’t forget to chill your bowls too.

I went back and forth about the shallots, which is why I made them optional. The soup is pretty mild, so the shallots can kind of overwhelm the other flavors. Some people will probably appreciate their pungency though.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


  1. this is gorgeous and I bet it is absolutely amazing!! I love it.

  2. This looks great! I haven’t had a chilled soup in quite sometime. At my wedding 9 years ago, we had a strawberry soup. I loved that!

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