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Melon Basil Soup with Cucumber


  • 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


  • 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)
  • 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.


Add a couple of ice cubes to the blender for insured coolness.