Part smoothie, part cold soup, this deliciously refreshing blend is a must right now. The base is a delicious blend of garden-fresh cucumber and seasonal honeydew melon. The addition of milk alternative adds a creamy touch, and some nutrition. And the watermelon balls are like sweet, fruity dumplings bobbing in this spoonable, or sippable, snack.
Stay Cool with this Delicious Cucumber Melon Soup
Believe it or not, this cucumber melon soup was inspired by one of my favorite hand lotions. The beloved scent of cucumber and melon made me wonder how the two would taste together. It turns out, this blend tastes amazing too! We originally shared this recipe about 15 years ago, but decided to update it for this hot summer.
The agave is optional, but helps to brighten the flavor if the melon isn’t very sweet. I use agave because it blends in seamlessly and has a fairly neutral taste. But you can use your sweetener of choice.
Special Diet Notes: Cool Cucumber Melon Soup
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, optionally nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and paleo-friendly.
- 1 large seedless cucumber, peeled and chopped
- 1 honeydew melon, seeded
- 1 to 1½ cups dairy-free milk beverage
- Agave nectar, to taste (optional; or your sweetener of choice)
- Watermelon balls
- Put the cucumber and the flesh from the honeydew melon in you blender or food processor, and puree until smooth.
- Blend in 1 cup milk beverage. Blend in more milk beverage if a thinner consistency is desired. Taste, and blend in agave nectar, if needed.
- 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.
More Vegan Cold Soup Recipes
Carrot Mango Soup
Vegan Vichyssoise
2 Comments
This is fantastic! I use unsweetened vanilla soy milk and with the hint of vanilla it doesn’t need agave or another sweetener. It’s so quick to make, waiting for it to chill in the fridge takes the longest time. I’ve seen other recipes with longer ingredient lists but I keep gravitating to this one. I’ve made it four times this past month and I can’t get enough of it. The watermelon dumplings do add a nice crunch but I don’t always fuss with them. This is a great hangover recipe as well as when it’s too hot to eat anything.
That’s fabulous! Thank you so much for your feedback and notes Sally.