Honeydew Melon Soup | Super easy and totally vegan!
- Updated on Sep 29, 2017
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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.
Skin
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.
Smell
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.
Squeeze
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.
Sound advice
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 🙂
Ingredients
- 1 can coconut milk (1 can = 14oz)
- ½ ripe honeydew melon
- 12 mint, fresh
- 6 tbsp olive oil
- 1 pinch sea salt
Instructions
- Peel and cut the melon into cubes. Here’s a 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.
- Yummmm!!
NOTES
Nutrition
Comments
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3 comments
ok. wasn’t sure what to think of this. my partner wanted a sweet cold soup and we stumbled upon this recipe. figured we’d give it a try. it was so easy and quick (apart from the chilling) and was great beach food. made it twice in two days. It’s a hit with my daughter, as well. it will be a staple and the recipe is hard to forget. thank you!
brilliant!! I have to make this again in the next couple of days as well 🙂
Melon soup is sure something I’d never think of trying! But since I’ve been really open to new recipes and flavors lately, it made me curious to taste this recipe, it actually looks pretty good!