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Chilled melon and cucumber soup

This no-cook recipe is just the ticket on a hot summer's day.

By Lisa Featherby
  • 20 mins preparation (plus chilling)
  • Serves 4 - 6
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Chilled soup is so refreshing on a hot summer's day. This version requires minimal effort and can be kept in the fridge for 2-3 days. It also makes a lovely entrée. Start this recipe a day ahead – the soup may taste sweet at first, but will balance out the longer you refrigerate it.


  • 800 gm peeled and deseeded rockmelon flesh (from about 1 rockmelon)
  • 2 small telegraph cucumbers, peeled
  • ½ white onion, diced
  • 1 small garlic clove
  • 1 tbsp extra-virgin olive oil, plus extra to serve
  • 3 tsp apple cider vinegar or lime juice
  • Plain yoghurt (optional) and dill or mint sprigs, to serve


  • 1
    Combine ingredients in a blender and blend, adding a little water if necessary, until a pourable consistency. Season well with salt flakes.
  • 2
    Transfer soup to a container, seal and refrigerate until well chilled (2 hours or overnight).
  • 3
    Serve chilled soup with a drizzle of oil and a dollop of yoghurt, topped with dill.