Cold Melon Soup
Submitted by saul
Chilled melon soup with cantaloupe, honeydew, champagne, and a drizzle of honey, served in iced bowls with whipped cream and mint. A no-cook summer starter that feels like a celebration.
YIELD
6 servingsPREP
10 minCOOK
0 minREADY
1 hrsCantaloupe and honeydew blended with fresh orange juice, a splash of dry champagne, and a whisper of honey. That’s it. That’s the soup.
This chilled melon soup is pure summer luxury in a bowl, no cooking required.
Finely chopped melon pieces stir in for texture, and the whole thing gets served ice cold with a cloud of whipped cream and fresh mint on top.
It’s the kind of elegant first course that makes a brunch or garden party feel effortless.
Variations
- Booze-free: Swap the champagne for sparkling water or ginger ale for a family-friendly version.
- Tropical spin: Replace the orange juice with mango nectar and add a pinch of ground cardamom.
Chef Tips
- Pick melons that smell fragrant at the stem end. If they don’t smell like anything, they won’t taste like much either.
- Chill the serving bowls in the freezer for 20 minutes before plating. That icy bowl keeps the soup cold through the last spoonful.
- Add the champagne right before serving to keep its fizz alive in the soup.
Ingredients
Directions
Finely chop 1½ cups each of cantaloupe and honeydew melons.
Set aside.
Place remaining coarsely chopped melons in blender with orange juice, lime juice and honey.
Pour into large bowl.
Stir in champagne and reserved melon. Cover and refrigerate until ready to serve.
Pour into iced bowls.
Whip cream and use as garnish with fresh mint leaves.
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