Chilled Honeydew and Cucumber Soup

Submitted by cynthia ryan
Submitted by cynthia ryan
This soup went viral among my friends. All you need is a food processor or blender, and about 20 minutes of prep time. Then it’s into the fridge to chill for about an hour. I suggest serving with champagne.


6 to 8


You will need the following ingredients: One medium honeydew melon, sliced with the seeds and rind removed. Cut into chunks small enough for your blender or processor. One cup plain yogurt ( I love the Bulgarian yogurt by White Mountain ) ¼ cup agave nectar ( or more depending on the amount of lemon and lime juice) a pinch of salt a pinch or two of finely ground black pepper Juice of two large lemons Juice of three large limes For garnish: fresh mint leaves, oregano leaves, parsley or coriander leaves.

Nutritional information

No nutrition information available


Puree the honeydew melon chunks with the agave nectar, lemon and lime juice, then add the yogurt, salt, pepper and Fenugreek (optional). Put the soup into a glass or crockery dish or bowl, and put into the fridge to chill thoroughly before serving. You can top the soup with a dollop of more yogurt, and the leaves from herbs like mint, coriander, cilantro, parsley or whatever you have. Now you can quit right here and have a perfectly delicious soup that will wow your family and friends. But if you want to take it up a notch, the add a few pinches of ground Fenugreek. That takes it to the OMG! range. Fenugreek is one of those odd spices from India that there never seems to be a use for outside of Indian cuisine. Actually, the intensely flowery-sweet-savory power of Fenugreek is perfect for any sort of chilled soup like this - I may try it with carrot-ginger soup next - or with all manner of poultry and veggie dishes. Anyway, do give this a try. I’m sitting here writing this blog and it’s still quite warm tonight - and I’ve just downed another small bowl of this amazing soup from last night. Yes, it’s great leftover.