Cold Melon Soup with Basil and Mint
An original and ultra-fresh idea for summer! This Cold Melon Soup with Basil and Mint takes just 5 minutes to prepare, and I serve it both as a main course and as an appetizer in verrines.
Ingredients for Cold Melon Soup
Before you get started, here are the main ingredients for this ultra-fresh, fragrant melon soup. You’ll find the exact quantities in the recipe card!
- Melon charentais: Choose a ripe, slightly firm melon. If in doubt, read my article on how to choose the right melon.
- Lemon juice: To balance the sweetness of the melon with a touch of acidity.
- Olive oil: A good fruity oil enhances the recipe.
- Basil & fresh mint: Add a lovely aromatic freshness.
- Vinegar (white balsamic or sherry): Enhances flavors. I love white balsamic for its sweet, floral quality.
📌 A little extra: Think the soup’s a little too sweet? Add a tomato or two for a nice touch of acidity!
Preparation (in 3 steps)
- Prepare the melon: Cut it in half, remove the seeds and skin, then cut the flesh into pieces.
- Blend: In a blender, add the melon, lemon juice, olive oil, vinegar, herbs, salt and pepper. Blend until smooth.
- Refrigerate: Pour into an airtight container and chill for at least 1 h.
📌 Géraldine’s tip: For a great aperitif effect, serve it in verrines with a melon-basil-cured ham skewer, or a crunchy topping like crispy bacon or homemade salted granola!
Ideas for variations
- Vegan version: Replace the ham (if you add any) with vegetable chips or crispy tofu cubes for a gourmet, plant-based touch.
- Spicier soup: Add a little grated fresh ginger or a pinch of Espelette pepper to spice up the flavors.
- Sweet-savory version: Sprinkle with feta or fresh goat’s cheese crumbs for a creamy, slightly salty touch.
Géraldine’s tips for perfect melon soup
- Choose a ripe, fresh melon: the quality of the fruit makes all the difference!
- Blend for a long time: for a smooth, pleasant texture.
- Taste and adjust: a pinch of salt or a squeeze of lemon can make all the difference.
- Serve chilled: prepare ahead of time, for even better results when refrigerated.
Recipe card
Cold Melon Soup with Basil and Mint
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Ingredients
- 1 ripe Charantais melon
- 3 tablespoons olive oil
- 3 tablespoons lemon juice green or yellow
- 1 tablespoon white balsamic or sherry vinegar
- 6 basil leaves
- 6 mint leaves
- Salt and pepper
Optional
- 2 tomatoes for a less sweet version
Instructions
- Cut the melon in half, remove the seeds, peel the skin and cut the flesh into pieces.
- Put the melon, lemon juice, olive oil, vinegar, basil, mint, tomatoes (for a less sweet version), pepper and salt into a blender.
- Chill the soup in the fridge for at least 1 hour.
- Pour into bowls or verrines. You can add a skewer of basil leaves, melon balls and cured ham.
Nutrition
Frequently Asked Questions
Yes ! It’s even better when chilled for a few hours. Prepare it in the morning for the evening, or the day before.
Add a teaspoon of honey or a yellow peach for balance.
I don’t recommend it. The texture of the melon changes after freezing. Best stored in the fridge (24h max).
Fresh and delicious
Thanks 🤗
The melon looks quite similar to what we call “cantaloupe” here in California. I can’t wait to make this tomorrow morning after market. If we weren’t already over 43C I’d go out now!
Thank you!
Absolutely, it’s similar to Cantaloupe melon!