Cold Melon Soup

READY IN: 20mins
Recipe by morgainegeiser

Many different types of melons can be used in this cool, fresh soup, however, honeydew melons defnitely are the best.

Top Review by Chef AprilAllYear

Delicious! I did eyeball the honeydew (used a whole honeydew, instead of measuring, but it was close) and used plain yogurt instead of vanilla, but otherwise kept it exact. It was AMAZING! I would never have believed that things I eat all the time taste SO SO SO good combined. This will now be a regular summer family recipe. Thanks!

Ingredients Nutrition

  • 4 cups ripe honeydews, cut into small balls
  • 4 teaspoons lime juice
  • 2 teaspoons honey
  • 1 cup nonfat vanilla yogurt
  • 12 cup honeydew balls (to garnish)


  1. In a blender container, combine honeydew, lime juice, and honey. Blend until smooth. Pour into a bowl and add yogurt.
  2. Beat with a fork or wire whisk until blended.
  3. Chill several hours.
  4. Serve cold.
  5. Whisk before serving and garnish each bowl with a few melon balls.
  6. NOTE: chilling time not included with prep time.

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