Cool Cucumber Melon Soup


Hannah Kaminsky – In summer, Cold soup is where it’s at. The options are endless and easily adjusted to crazy, unpredictable harvest years.

Of course there’s the simple but satisfying gazpacho that everyone always enjoys, but what if you’re looking for sweeter fare? Something to stave away the midday munchies that won’t make you work up a sweat or weigh you down? The secret was right in front of my nose all along, or should I say, my hands! Buying cucumber melon hand lotion for the umpteenth time, I began to wonder what it might actually taste like, imagining a refreshing pool of fruity water. Perhaps such an idea actually had merit, I mused as all the ingredients sat readily on the shelves, requiring no more than a bit of reconstructing to complete the dish.

Cool Cucumber Melon Soup

To make this simple dish, all you need to do is peel and chop one large seedless cucumber, gut and chop one honeydew melon, and throw all of the flesh into your food processor. Add in about 1 – 1 1/2 cups of almond milk (or dairy-free milk alternative of your choice), depending on how thick or thin you like it, and if your fruit isn’t terribly sweet you could also incorporate a dollop or two of agave nectar. Ladle the soup into 2 – 4 bowls and garnish with balls of watermelon, carved out with a melon baller from as much watermelon as you want (although I highly suggest that you don’t skimp, as the watermelon “dumplings” are a wonderful treat!) If you want to skip the fancy stuff and just cut it into chunks then go ahead, I won’t tell.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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