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Chilled Cucumber-Cantaloupe Blender Soup

Use Greek yogurt or coconut cream to give this cold soup some body.

By Kaelyn Riley | Experience Life

Three bowls of chilled cucumber and cantaloupe blender soup.

Yield 2 servings
Prep Time 10 minutes
Cook Time 0 minutes

Ingredients

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

Directions

STEP 1

Place cantaloupe, cucumber, lime juice, lime zest, and chili paste in a blender, and blend until smooth.

STEP 2

Pour mixture through a fine-mesh strainer into a large bowl; discard pulp.

STEP 3

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.

STEP 4

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.

For more simple, stove-free recipes, see “5 No-Cook Summer Meals“.

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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