Cold Spicy Melon Soup is a refreshing, vibrant dish that’s perfect for hot summer days. The combination of sweet, juicy melon with a kick of spice makes it a unique and exciting dish. This soup is not only light and hydrating but also packed with flavor, making it an ideal starter or light lunch. The cold, smooth texture helps beat the summer heat while the spicy notes awaken your palate. Whether you’re hosting a summer party or simply want a quick, cooling dish, this soup offers a delightful and unexpected twist.
Recommended Products
Don’t buy these if you already have one in great condition; however, if you don’t, these are some of the best products you can use to prepare restaurant-style cold spicy melon soup for bon appetites.
- Blender/Food Processor [Vitamix Explorian Blender]
- Melon Baller [OXO Good Grips Melon Baller]
- Citrus Juicer [Zulay Professional Citrus Juicer]
- Jalapeño Corer [Zulay Kitchen Jalapeño Corer]
- Soup Bowls [Sweese Porcelain Bowls]
- Mint Herb Stripper [Chef’n LooseLeaf Herb Stripper]
Buying expensive kitchen tools and gadgets? Be sure to check our other recipes to make the most use of them and bring the tastiest finger-licking food to your family’s table.
How to Make Restaurant-Style Cold Spicy Melon Soup
Course: AppetizersCuisine: FusionDifficulty: Easy4
servings15
minutes120
kcalA refreshing summer soup made with sweet melon, cucumber, jalapeño, and fresh mint, blended to a smooth, chilled consistency. This vibrant fusion dish combines cooling melon with a hint of spice, perfect for hot days. Light, hydrating, and easy to prepare, it’s a unique appetizer or light meal.
Ingredients
4 cups cantaloupe or honeydew melon, cubed
1/2 cup cucumber, peeled and diced
1/2 jalapeño, seeded and finely chopped (adjust to taste)
2 tbsp fresh lime juice
1 tbsp honey or agave syrup
2 tbsp fresh mint, chopped
1/4 tsp sea salt
1/4 cup water (or as needed for consistency)
Cracked black pepper (optional, for garnish)
Extra mint leaves for garnish
Directions
- Cut the melon into cubes and place them in a blender or food processor.
- Add the cucumber, jalapeño, lime juice, honey or agave, chopped mint, and sea salt to the blender.
- Blend all the ingredients until smooth. If the consistency is too thick, add water gradually until you reach your desired texture.
- Transfer the blended soup to a large bowl and refrigerate for at least 1 hour to allow the flavors to meld.
- Ladle the cold soup into bowls and garnish with cracked black pepper, mint leaves, and an extra squeeze of lime if desired. Serve chilled.
Notes
- Use either cantaloupe or honeydew or even a mix of both for a complex flavor profile.
- Adjust the sweetness by adding more honey/agave or omitting it entirely if your melon is naturally sweet.
- Control the heat by adjusting the amount of jalapeño or substituting with a milder pepper if preferred.
- This soup can be made ahead of time and stored in the fridge for up to 24 hours. Stir before serving.
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Most Frequently Asked Questions [FAQs]
Yes, you can use any melon, like cantaloupe, honeydew, or even watermelon, for a different flavor.
You can use less jalapeño or omit the seeds, which are the spiciest part. Alternatively, use a milder pepper or none at all.
Pair it with a light salad, crusty bread, or grilled vegetables to complete the meal.
Yes, the flavors actually improve after chilling for a few hours, making it perfect to prepare ahead of time.
The soup is already vegan if you use agave syrup instead of honey.
Add a bit more honey or agave syrup or even a pinch of sugar to enhance the sweetness.
This recipe is meant to be served cold, but if you prefer a warm version, lightly heat the soup before serving for a different experience.
Yes, all the ingredients are naturally gluten-free, making it safe for those with gluten sensitivities.
