Melon Soup
30 Min

Melon Soup

Summertime brings in truckloads of melons, from honeydew to cantaloupes and the quintessential thirst quencher, the watermelon. There is a wonderful Israeli ‘True Love’ melon Animal Farm has had on their tables at the weekend farmer’s market worth checking out. I keep a rotating collection of raw melons on my kitchen counter and wait for the sweet smell to emanate, which informs me that they are ready to dig into.  The exterior of a cantaloupe often gets wrinkly before it is at its sweetest. While just eating a slice of chilled melon sprinkled with salt and a touch of red chile makes for a wonderful snack, pureeing ripe sweet fruit lends itself to an elegant but super simple to prepare dessert. Here is a melon soup that you can make in minutes and serve topped with another summer fruit like diced cherries or mango.

Share this recipe
Cook Time

30 Minutes



Step 1
Peel the cantaloupe and remove the seeds and inside fiber. Chop the pulp into large chunks.
Step 2
In the bowl of a blender, puree the cantaloupe with maple syrup, cinnamon, cardamom, salt and 1/4 cup of water. Add a little bit more of water if needed. Taste test to make sure it is balanced. If the melon is very sweet, you could use less maple syrup.
Step 3
Refrigerate until chilled. Serve in small bowls – add cherries and sprinkle red chile powder and tuck a few mint leaves.
1 medium sized cantaloupe or honeydew
1/4 cup maple syrup or honey
1/2 teaspoon ground cinnamon
Pinch ground cardamom
1/2 teaspoon sea salt
1/2 cup pitted sliced cherries
Pinch red chile powder
Mint sprigs for garnish

Notes & Variations

  • To make this soup creamy, instead of water, add heavy cream or coconut milk.
  • To give the soup more body, add 2 to 3 tablespoons of almond butter.
30 Min

Stock Your Pantry

Aromatic Masala Dabba $250

Refreshing Dishes & Drinks for Summer!

Fruits & vegetables are a great way to cool us down.