Cucumber-Melon Soup

Cucumber-Melon Soup

Cucumber-Melon Soup

THE GOOD HOUSEKEEPING TEST KITCHEN
Looking to cool off from the lingering summer heat? This no-cook soup is refreshing and bright, and it comes together entirely in your blender.
Total Time 45 mins
Course Starter
Servings 4 people
Calories 75 kcal

Ingredients
  

  • 450g English cucumbers cut into pieces, plus more for serving
  • 1/2 small honeydew melon seeded and rind removed (about 450g), cut into pieces
  • 1/2 cup flat-leaf parsley
  • 3 tbsp. red wine vinegar
  • 1 tbsp. fresh lime juice
  • 2 tsp. sugar
  • Kosher salt and pepper
  • Watercress for serving

Instructions
 

  • In blender, puree cucumbers, melon, parsley, vinegar, lime juice, sugar, and 1/2 teaspoon salt until smooth.
  • Refrigerate at least 1 hour and up to overnight. Serve topped with watercress, sliced cucumber, and cracked pepper.
Keyword Soup, Vegan

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