Get my newest recipe via email:

Melon Basil Soup with Cucumber

A week ago, I bought a honeydew melon at the Farmer’s Market. The melon was super hard, did not weigh heavily in my hand, or give off any sort of fragrance. The skin was white-green too. It had all the characteristics of a melon picked when immature–it didn’t have a hope in hell for ripeness. It sat on the counter the whole week. Only when I came across this interesting recipe for melon basil soup with cucumber, did the knife break open that melon.

Melon Basil Soup with Cucumber

This recipe is the best possible use of a melon unripe without a future.  With creaminess from avocado, and fresh squeezed lime juice to bring up the best in the honeydew, cucumber, and basil, this cold soup is a flavor surprise.

The next honeydew that comes into my kitchen will have the potential to be delectable–a strong melon smell, a bit of give on the vine end when I touch it, a warmer yellow green, and a heft that speaks juicy and yummy. Melon basil soup with cucumber will really rock the house made with a melon that meets that description!

Ingredients for Melon Basil Soup with Cucumber

We grow very fine cantaloupe, honeydew and watermelon here in Utah. Fragrant and luscious as can be, they come north from Green River, a truck and train stop town on the way to Canyonlands National Park near Moab, or Hurricane, a town in Southern Utah near Zion National Park.

Adapted from a recipe found on The Tasting Table, a resource for chefs and restaurants.

Wishing you a fabulous week–get in the kitchen and cook something delicious!

Thanks for reading. Get the latest recipe posts by email—subscribe here.

Are you following me on Facebook, Instagram, and Pinterest?

PS If you make this recipe and love it, please consider leaving a blog post comment. Your comments help other readers learn more about the recipe.

Print
Melon Basil Soup with Cucumber
Ingredients
  • 1 honeydew melon , peeled, seeded and roughly chopped (about 4 cups)
  • 1 cucumber , peeled and seeds removed
  • 1 cup fresh basil leaves
  • ¼ cup ripe avocado
  • 6 tablespoons fresh-squeezed lime juice (I used key limes)
  • ½ teaspoon Real Salt
  • Extra virgin olive oil
  • Smoked paprika
Instructions
  1. Place the chopped melon in a blender jar. Reserve a ¼ of the cucumber; roughly chop the remainder and add it to the blender along with the basil, lime juice and salt. Puree until completely smooth. Chill or serve immediately. (see note)
  2. Cut the remaining cucumber in ¼-inch dice. Divide the soup into bowls. Garnish with some diced cucumber, a drizzle of olive oil, a pinch of the smoked paprika and if desired, a few grains of high quality salt.
Recipe Notes
Add a couple of ice cubes to the blender for insured coolness.

Leave a Reply