Quick Cold Melon Soup Recipe

Spanish soup recipes are in for this summer, and thankfully, plenty of them will keep you cool and refreshed during the hot weather. 

Nothing beats the pleasure of savoring chilled fruit soups for summer, and the cold melon soup gives a whole new spin to the Andalusian classic, bringing all that fruity goodness to the table.

To learn how to make this cold melon soup recipe from scratch, with the best tips for storing, serving, and customizing the ingredients, you just have to continue reading this article.

You, dear reader, support this blog. If you purchase through a link, we earn a small commission. As an Amazon Affiliate, we earn from qualifying purchases.

Pssst…!!?? You can’t get enough of Spanish soup recipes? Have a look at my other posts: 

• Cold pear soup

• Gazpacho de mango

• Pineapple gazpacho

Background of the Dish

Whenever someone mentions gazpachos, their mind is most likely to go to the traditional Spanish soup, where tomatoes are blended with other veggies creating an Andalusian gem.

The truth is that Spanish cold soups come in all shapes and forms, and some of the newest versions of that beloved classic are the fruit gazpacho, where some sort of fruit is mixed with vegetables and occasionally with tomatoes.

The cold melon soup is one of them, and it embraces the sweetness of the melon, only blending it with cucumber, honey, and a touch of mint to create a refreshing and delightful summer dish.

Pin for later!

Things You’ll Need for Cold Melon Soup

To prepare this Spanish soup recipe you will need melon, cucumber, honey, mint leaves, and water as the main ingredients.

You will also need a blender, food processor, or immersion blender to make this fruit soup recipe so that your cold melon soup reaches the perfect consistency.

Ingredients

• 1 ripe cantaloupe or honeydew melon,
• 2 cucumbers
• 1 cup (240ml) cold water adjust for desired consistency)
• 1/4 cup fresh mint leaves, plus extra for garnish
• 1 teaspoon paprika
• 1 tablespoon lime juice
• 1 tablespoon honey (adjust to taste)
• Pinch of salt
• Splash of white wine (optional)

How to Make Cold Melon Soup – Step by Step Guide

1. To start, peel the melon, remove the seeds, and chop it into squares. Also, peel the cucumbers, discard the seeds, and chop them. In both cases, save some of the small pieces to top your chilled melon soup later.

2. Now, grab a blender and combine the diced melon, cucumber, mint leaves, lime juice, paprika, honey, and salt. Blend until smooth. Gradually add cold water until you reach your desired consistency.

3. Then, taste the fruit soup and adjust sweetness or acidity by adding more honey or lime juice if necessary. For an extra refreshing touch, you can add a splash of white wine and pulse briefly to combine.

4. After that, chill the soup in the fridge for at least 30 minutes before serving to allow the flavors to meld. You can also chill it in the freezer, or reduce the cooling time if you use the ingredients while cold.

5. For the next step in this cold cantaloupe soup recipe, give the Spanish soup a good stir and taste it again for seasoning adjustments.

6. Finally, pour the chilled cantaloupe soup into bowls or glasses. Garnish with mint leaves, or a drizzle of honey, if desired. Grab the reserved melon and cucumber pieces and use them to top your cold melon soup.

Substitution of Ingredients

If you don’t have all of the ingredients listed to make this recipe for melon soup, there is no need to worry, there are plenty of potential substitutions and variations you can try based on what you have available in your kitchen.

For example, you can take inspiration from other summer soup ideas, such as blending in some watermelon or peaches for a burst of sweetness and tanginess.

To adapt the consistency of this cold fruit soup recipe, you can incorporate a dollop of cream cheese, Greek yogurt, or sour cream and give it a creamy texture with a slightly tangy flavor that compliments the sweetness of the melon.

This melon soup recipe doesn’t call for many ingredients so that the flavor of the melon gets to stand out, but you can add some like carrots, and even a hint of ginger for a subtle depth of flavor and added nutritional benefits without overpowering the delicate taste of the melon.

It is the perfect soup for the summer season, but if you can’t find good quality melon then we recommend that you consider asking for other gazpachos like the strawberry gazpacho or the cherry gazpacho.

Tips on Serving Cold Melon Soup

Due to its sweet flavor profile, the cold melon soup is commonly served as an appetizer, afternoon snack, or even as a light and refreshing dessert option, making it versatile for various occasions throughout the day.

In case you choose to serve this Spanish soup as a dessert, you can pour it into glasses (martini glasses, shots, or champagne glasses) and garnish it with a sprig of fresh mint and a drizzle of honey for an elegant presentation.

Give a go to the watermelon mint gazpacho if you’d love to try this refreshing combination for Summer.

Now, if you are going for an appetizer, then place the cold Spanish soup in a small bowl and you can play more with the toppings, adding ingredients like crumbled feta cheese, a drizzle of extra virgin olive oil, or a sprinkle of black pepper for a savory contrast to the sweet melon flavor.

For those of you who are planning a party at home, you can prepare different Spanish soups, like the watermelon gazpacho, the blueberry cold soup, or the Spanish peach gazpacho, and serve them in glasses so your guests can grab as many as they want.

How to Store Cold Melon Soup

Once you finish making this recipe for Spanish soup, you can enjoy the gazpacho right away, or store it in the fridge for later.

To store it, place the cold melon soup in an airtight container, but also cover it with plastic wrap on contact with the top so that it doesn’t form a thick crust.

After that, store your Spanish fruit soup for up to 2 days in the fridge, and when you are ready to serve it simply stir it around and do a taste test, as you might need to adjust the seasoning. 

If you find your chilled fruit soup a bit lumpy, or as if the ingredients got separated, then you can blend it again until it reaches the previous consistency (if there is something off with the flavor or smell then avoid consuming it).

Other Spanish soup recipes that you can make and store in the fridge for later are the super fresh summer fruit soup and the sweet watermelon tomato gazpacho.

Recipe Card: Cold Melon Soup

---

---