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Chilled Cucumber-Cantaloupe Blender Soup

Use Greek yogurt or coconut cream to give this cold soup some body.
Three bowls of chilled cucumber and cantaloupe blender soup.
  • Yield 2 servings
  • Prep Time 10 minutes
  • Cook Time 0 minutes


  • 2 cups chopped cantaloupe
  • 1 cup chopped English cucumber
  • 2 tbs. lime juice
  • 1 tsp. lime zest
  • 1 tsp. chili paste
  • 1/4 cup plain, full-fat Greek yogurt or coconut cream
  • 1/4 tsp. sea salt
  • 2 tbs. fresh mint, chopped


Place cantaloupe, cucumber, lime juice, lime zest, and chili paste in a blender, and blend until smooth.
Pour mixture through a fine-mesh strainer into a large bowl; discard pulp.
Add Greek yogurt or coconut cream and salt, then whisk to combine. Taste — you may want to add another squeeze of lime juice or a pinch of sea salt.
Chill soup for two to three hours. Garnish with fresh mint and serve cold. TIP: The colder your soup is, the less salty it will taste. Adjust seasoning again just before serving.

This recipe originally appeared in Experience LifeLife Time’s whole-life health and fitness magazine.

Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

Kaelyn Riley

Kaelyn Riley is an Experience Life senior editor.


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