Sweet as Honeydew

A cold soup for hot summer days
0 Ratings

Our Test Kitchen's chilled melon-basil soup is the antidote for days when you want something cold and refreshing, but a smoothie or green juice just won't cut it. Avocado thickens the cool, creamy purée of honeydew, cucumber, basil and fresh lime juice. A final showering of diced, pimentón-spiced cucumber adds a hint of warmth that, unlike the hot weather outside, is welcome.

Melon-Basil Soup with Cucumbers Pimentón

Recipe from the Tasting Table Test Kitchen

Yield: 4 servings

Prep Time: 30 minutes

Cook Time: N/A

Total Time: 30 minutes


½ honeydew melon--peeled, seeded and roughly chopped (about 4 cups)

1 English cucumber, seeded--¾ of the cucumber roughly chopped, ¼ finely chopped

1¼ cups fresh basil leaves

¼ ripe avocado, roughly chopped

¼ cup plus 2 tablespoons fresh lime juice (from 5 to 6 limes)

1 teaspoon kosher salt, divided

2 ice cubes

¼ teaspoon smoked paprika (pimentón)

1 teaspoon extra-virgin olive oil


1. Make the soup: To a blender, add the melon, roughly chopped cucumber, basil, avocado, lime juice, ½ teaspoon of the salt and the ice cubes and purée until completely smooth. Strain the purée through a fine-mesh sieve set over a medium bowl.

2. In a small bowl, add the finely chopped cucumber, the remaining ½ teaspoon of salt, the smoked paprika and olive oil and stir to combine. Divide the soup among 4 bowls and serve.

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