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    You are at:Home»Dairy-Free Recipes»Appetizers»Cool as a Cucumber Melon Soup

    Cool as a Cucumber Melon Soup

    2
    By Hannah Kaminsky on August 11, 2022 Appetizers, Dairy-Free Recipes, Soup

    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.

    Cool as a Cucumber Soup Recipe - plant-based, allergy-friendly, paleo-friendly - SO Refreshing!

    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.

    Cool as a Cucumber Soup Recipe - plant-based, allergy-friendly, paleo-friendly - SO Refreshing!

    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.

    5.0 from 1 reviews
    Cool Cucumber Melon Soup
     
    Print
    Prep time
    15 mins
    Total time
    15 mins
     
    Smoothie meets cold soup in this healthy refresher. Don't skip the watermelon "dumplings," they are a tasty addition.
    Author: Hannah Kaminsky
    Recipe type: snack
    Cuisine: American
    Serves: about 4 servings
    Ingredients
    • 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
    Instructions
    1. Put the cucumber and the flesh from the honeydew melon in you blender or food processor, and puree until smooth.
    2. 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.
    3. 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.
    Nutrition Information
    Serving size: ¼ recipe Calories: 148 Fat: 1.5g Saturated fat: .3g Carbohydrates: 35.2g Sugar: 29.6g Sodium: 105mg Fiber: 3.3g Protein: 2.7g
    3.5.3229

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    Hannah Kaminsky

      Hannah is the author of My Sweet Vegan, Vegan Desserts, and Vegan a la Mode. She is a professional photographer, food stylist and recipe creator. Hannah blogs many of her crafts, photos, and food creations at Bittersweet.

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      2 Comments

      1. sallyjrw on May 28, 2019 2:44 pm

        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.

        Reply
        • Alisa Fleming on May 28, 2019 3:09 pm

          That’s fabulous! Thank you so much for your feedback and notes Sally.

          Reply

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