Chilled Cucumber-Cantaloupe Blender Soup

Use Greek yogurt or coconut cream to give this cold soup some body.

Cucumber cantaloupe blender soup

Makes two servings
Prep time: 10 minutes


  • 2 cups chopped cantaloupe
  • 1 cup chopped English cucumber
  • 2 tbs. lime juice
  • 1 tsp. lime zest
  • 1 tsp. chili paste
  • 1/4 cup plain, full-fat Greek yogurt or coconut cream
  • 1/4 tsp. sea salt
  • 2 tbs. fresh mint, chopped


  1. Place cantaloupe, cucumber, lime juice, lime zest, and chili paste in a blender, and blend until smooth.
  2. Pour mixture through a fine-mesh strainer into a large bowl; discard pulp.
  3. Add Greek yogurt or coconut cream and salt, then whisk to combine. Taste — you may want to add another squeeze of lime juice or a pinch of sea salt.
  4. Chill soup for two to three hours. Garnish with fresh mint and serve cold.

Tip: The colder your soup is, the less salty it will taste. Adjust seasoning again just before serving.

is an Experience Life senior editor.

Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

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