What's This?
Serving size 60
Prep Time
Total Time


6 cup cubed ripe melon½ cup diced seedless cucumber6 Tbsp lime juice, divided, plus more to taste1 Tbsp thinly sliced scallion green, plus 1 whole scallion, divided1 jalapeño pepper, plus more to taste1 cup cold water1 2-by-1/2-inch strip orange zest½ cup orange juice, plus more to taste1 tsp chopped fresh ginger½ tsp kosher salt2 Tbsp finely chopped cilantro or mint for garnish6 tsp plain yogurt or crème fraîche for garnish


1. Dice enough melon to measure 1 cup and combine in a small bowl with cucumber, 2 tablespoons lime juice and scallion green. Cover and refrigerate until ready to serve the soup.

2. Place the remaining melon and 4 tablespoons lime juice in a blender. Chop the whole scallion and seed and chop jalapeño; add to the blender along with water, orange zest, orange juice, ginger and salt. Blend until smooth and creamy. Taste and add more lime juice, jalapeño and/or orange juice, if desired.

3. Refrigerate the soup until chilled, 2 hours.

4. Stir the reserved diced melon mixture and divide among 4 soup bowls. Pour the soup into the bowls. Garnish each serving with cilantro (or mint) and yogurt (or crème fraîche), if using.

To Make Ahead: Refrigerate the melon mixture (Step 1) and soup (Step 2) in separate containers for up to 1 day. Finish with Step 4 just before serving.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 60 Total

  • Calories 63 4%
  • Sodium 97mg 5%
  • Total Carbohydrates 16gm 4%
  • Fiber 1gm
  • Protein 1gm

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Appetizer, Dinner, Soup, Lunch, Diabetic, Gluten Free, Healthy, Low Cholesterol, Low Fat, Vegetarian, Vegetable, Fruit, American, Easy, Blender, Baby Shower, Bridal Shower, Mother's Day

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