Cold Melon Soup with Basil and Mint
So, Here’s the Story with This Cold Melon Soup…
If you told my teenage self I’d one day be raving about a soup that’s served cold, I’d have probably made a face and muttered something about gazpacho trauma (long story, involved a blender mishap and a very orange shirt). But this Cold Melon Soup with Basil and Mint—let me tell you, it’s a game changer. I make it whenever summer’s barreling in like a runaway train and melons are basically giving themselves away at the market. It’s cool, sweet, a little herby, and honestly, it feels a bit like cheating because it’s SO easy but everyone thinks you tried.
Plus, my niece once called it “fruit salad in disguise,” and you know what? She wasn’t wrong.
Why You’ll Love This (Or at Least I Do)
I make this when I’m desperate to have people think I put in effort but I secretly want to stay outside with my feet up, lemonade in hand. My family goes bananas (ha) for this because it’s a break from the usual summer fare; they call it “spa food,” which is probably a stretch, but hey, I’ll take the compliment. And yeah, sometimes the blender gets a little sticky, but I’ve learned to just embrace the mess—worse things have happened in my kitchen. If you’re tired of turning on the oven when it’s 90 degrees, you get me.
Here’s What You’ll Need
- 1 big ripe cantaloupe (or honestly, honeydew works too—I’ve even snuck in some watermelon once when the shops were out. It was… interesting.)
- 2 tablespoons fresh basil leaves (My neighbor grows purple basil, which looks fancy, but regular is totally fine. Dried is a no from me, though.)
- 2 tablespoons fresh mint leaves (If you only have spearmint, that’s fine. Nana always insisted on peppermint, but I can’t tell the difference, really…)
- Juice of 1 lime (or a big splash of bottled lime juice if you’re not fussed)
- 1-2 tablespoons honey or agave (Or skip it if the melon is super sweet—I’ve gotten carried away before and regretted it)
- Pinch of salt (I mean, you could skip it, but it does something magic)
- 1/2 cup cold water (sometimes I use coconut water if I’m feeling fancy or just found it in the back of the fridge)
- Ice cubes, for serving (not strictly necessary, but nice if you’re impatient like me)
How I Actually Make It (Instructions & Chaos)
- First things first, peel and cube your melon. I just hack away at it, but if you want to be elegant, go for it. Chuck the chunks (see what I did there?) into a blender.
- Toss in the basil and mint leaves. No need to chop, unless your blender is on the weak side. (This is the point I usually sniff the herbs and wonder why my hands always end up sticky.)
- Pour in the lime juice, honey (or whatever sweetener), a pinch of salt, and half the water. Lid on, then blend until smooth. Don’t freak out if it looks kind of… frothy and strange. It settles down.
- Check the consistency. If it’s too thick, add more water or even a couple ice cubes. If it’s too runny, well, maybe add some more melon? This is where I sneak a taste—sometimes I adjust the honey, sometimes I just shrug and call it good.
- Chill it in the fridge for at least an hour. Or if you’re like me (impatient), serve it over lots of ice. It should be chilly-cold, not just room temp.
- Ladle into bowls or mugs (I do both, depending on mood). Garnish with a few extra mint or basil leaves if you’re feeling posh—or honestly, just dig in.
A Few Notes You Might Actually Care About
I used to think this soup needed sugar, but actually, I find it works better if you just trust the melon. Cantaloupe is usually sweet enough if ripe. Also, don’t stress if you don’t have fresh herbs—just skip ’em, but it’ll be less exciting (I’ve tried dried basil. Not worth the trouble). I sometimes throw in a splash of ginger juice if I’m feeling spicy; it’s not traditional, but it’s tasty.
Stuff I’ve Tried (And What I Wouldn’t Repeat)
One time, I swapped in lemon for the lime. Not my best call—too sharp. Watermelon instead of cantaloupe is good, but it gets watery fast, so go easy. I even tried tossing in a little Greek yogurt once for creaminess, but that sort of killed the fresh vibe. If you want a bit of a boozy kick, a splash of white rum works surprisingly well (adults only, obviously!).
Equipment: Or, What If You Don’t Have a Blender?
I use my trusty blender, but a food processor works. If you don’t have one, just mash the melon with a potato masher and stir in finely chopped herbs. Texture’s chunkier but still delicious. I’ve yet to try it with one of those old-school stick blenders, but I bet it’d be grand.
How Long Does It Keep? (If It Lasts That Long…)
Store it in the fridge, tightly covered. In theory, it lasts 2 days, but honestly, in my house it never lasts more than a day! The herbs can get a bit brown if you leave it too long, though, so I try to finish it up quick.
How I Like to Serve It (A Little Tradition)
I love pouring this soup into chilled glasses and serving it as a starter at BBQs alongside salty snacks—my cousin swears it’s best with tortilla chips, which is weird but kind of works. Sometimes I sprinkle over a tiny bit of cracked black pepper. Don’t ask why; it just tastes good to me.
Pro Tips (Learned the Hard Way)
Don’t rush the chilling step—I once tried serving straight from the blender and it tasted, well, flabby. Also, don’t overdo the mint unless you want it tasting like toothpaste (made that mistake last summer, never again). Oh, and wash your blender right away or you’ll be scrubbing dried melon later; trust me, it’s a pain.
Questions Friends Have Actually Asked Me (Really!)
Can I use frozen melon?
Sure, in a pinch, though the texture comes out a bit odd. Not my favorite, but if it’s all you’ve got, go for it.
What if I don’t like basil?
Skip it! Or swap it for cilantro if you’re feeling wild. Or just use extra mint.
Is this actually soup?
Ha! That’s the eternal debate in my family. I say yes, but my brother calls it “liquid salad.” Call it whatever you like.
Can I make this vegan?
Absolutely—just use agave or maple syrup instead of honey.
What goes well with it?
I like it best with salty things (check out these snacks I found on Serious Eats) or even a grilled cheese if you’re feeling rebellious. And if you want to read up more on melon varieties, Bon Appétit’s melon guide is actually super helpful!
Is it kid friendly?
Definitely—my niece would riot if I stopped making it. You can skip the herbs for picky eaters, though.
So, if you’re looking for a chilled soup that’s a little quirky, super easy, and guaranteed to spark a few conversations, give this one a go. And, if your blender leaks melon juice all over your counter, just know you’re in good company. (Next time, I’ll remember to check if the bottom’s screwed on tight. Or maybe not. Old habits, right?)
Ingredients
- 1 medium cantaloupe melon (about 1.2 kg), peeled, seeded, and cubed
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
- 1/4 cup fresh mint leaves, plus extra for garnish
- 2 tablespoons fresh basil leaves
- 1/4 cup cold water
- Pinch of salt
- Freshly ground black pepper, to taste
Instructions
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1Place the cubed cantaloupe melon in a blender or food processor.
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2Add fresh lime juice, honey, mint leaves, basil leaves, cold water, and a pinch of salt.
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3Blend until completely smooth. Taste and adjust seasoning with black pepper or more honey if desired.
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4Chill the soup in the refrigerator for at least 1 hour before serving.
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5Serve cold, garnished with extra mint leaves and a sprinkle of black pepper.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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