There must be something in the air – the last month of summer sees the release of not one cold, white soup, but two! Heady times indeed.
This honeydew melon soup recipe the is the opposite of our Spanish garlic soup – it’s sweet, creamy and oh-so-fruity.
Based around coconut and sweet melon you’ve got a really soft, delicate dish on your hands.
Obviously a good honeydew melon is critical to this soup, and it’s important to pick the right one. Golden honeydew melons are also often widely available, and work perfectly for this recipe too.
Being Picky for our Honeydew Melon Soup
An unripe melon is definitely not what you want- it’s important to think ahead. A ripe melon will be softer and sweeter – perfect for soup! First up – when are you cooking?
If it’s today, you’ll need a melon that’s ripe now. If it’s for later in the week then you can choose a melon that will continue to ripen at home.
A ripe honeydew melon colour should range from white through to yellow or gold. Green means a melon is not ripe and was possibly (though not always) harvested too early.
The skin should also not be shiny and slippy, but more dull and ‘grippy’. Ridges and dimples are fine.
Give your melon a good sniff! It should have a slightly sweet edge to it – perfect. Nauseatingly sweet means it’s gone too far, and will probably be soft and mushy inside.
Prod your melon! Gently press the opposite end of where the stem connected to the melon. It should ‘give’ a little when you push it – not too hard, not too firm.
Let your melon do the talking. If you give the melon a little shake you should be able to hear a slight rattle – that’s the sound of the seeds moving about – and that’s great.
A watery, slushy sound means the melon has probably gone too far!
Size matters – or does it?
Honeydew melons are usually round in shape, while Golden Honeydew melons are a little more oval.
What’s most important is whether it’s symmetrical – this means the melon has grown evenly, and all parts will be at their most edible.
Follow these steps and you’ll be picking the perfect melons in no time. And perfect melons = perfect honeydew melon soup. If we’re gonna do this, let’s do it right! On to the recipe 🙂
Melon and Coconut Soup
It’s sweet, it’s cold, it’s the ultimate fusion of melon and coconut. Ready in just ten minutes, this is the winning summer vegan appetizer.
- Peel and cut the melon into cubes. Here’s a helpful video if you’re unsure how.
- Add the cubes and the coconut milk to a food processor or blender. Add a pinch of sea salt and blend until smooth.
- Put in the fridge to cool, ideally for minimum 3 hours.
- Mix the mint leaves and olive oil in a food processor, then transfer in a bowl. If you don’t have a food processor, just chop the mint very finely. Let the mix stand.
- Serve the soup in bowls and top with the mint oil.
If you’re looking for another white soup then you’re in the right place. Here’s the infamous White Gazpacho! If a hot soup is more your thing then check out this lovely Vegan Potato Soup. This African Peanut Soup is always a table-top winner too!
Thanks to our wonderful chef Cris in Barcelona for this wonderful recipe. If you’re in the area and would like cooking classes, be sure to contact her!
Miss anything? Get it on
Disclosure of Material Connection: The products above are linking to Amazon as “affiliate links” because we're affiliates! When you click on a product, it'll take you to its Amazon page where the price stays the same for you and Amazon pays us a small percentage. This helps us continue to provide quality recipes and pay for operating costs.
Check out our Breakfast in Six Cookbook
Our beautiful ebook, Breakfast in Six is out! It’s our favourite 30 vegetarian and vegan breakfast recipes – all made with six or less ingredients. They’ve never been seen on the site before (and never will). Check it out!