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.

ADVERTISEMENT

More Like This

Lunch & Dinner | Salad/Soup

Creamy Cauliflower Soup

By Maddie Augustin

Leeks, garlic, and other alliums contain prebiotics, an indigestible fiber that provides critical support for your gut microbiome and digestive health.

Two glasses of a cucumber and pineapple smoothie.

Breakfast | Shakes

Cucumber and pineapple are naturally hydrating foods, so they can help your liver and kidneys clear toxins from your body. Pineapple is also the only major dietary source of the enzyme bromelain, which helps your body digest protein.

Beverages

Cucumber-Mint Infusion

By Betsy Nelson

This concoction is as refreshing as a spa drink and as fancy as a cocktail.