Cucumber Melon Soup

cucumber soup
Photography by Paula Thomas / Getty Images

Nutrition Highlights (per serving)

Calories 53
Fat 0g
Carbs 9g
Protein 5g
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Nutrition Facts
Servings: 4 (1 cup each)
Amount per serving  
Calories 53
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 2mg 1%
Sodium 317mg 14%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Total Sugars 7g  
Includes 0g Added Sugars 0%
Protein 5g  
Vitamin D 0mcg 0%
Calcium 55mg 4%
Iron 0mg 0%
Potassium 293mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Total Time 5 min
Prep 5 min, Cook 0 min
Servings 4 (1 cup each)

This is a refreshing cold summer soup, made with cucumber, yogurt, honeydew melon, cilantro, and mint. You can use regular yogurt instead of Greek-style, but if you do, add a couple of grams of carbohydrate per serving.


  • 1 large seedless cucumber
  • 1 1/2 cups cubed honeydew melon
  • 1 cup nonfat Greek yogurt
  • 12 sprigs cilantro, including stems
  • 1/2 cup mint leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper


  1. Cut the cucumber into large chunks—about five or six pieces.
  2. Put everything into the blender and blend it up.

Taste. It's going to vary a bit according to the sweetness of the melon, the tartness of the yogurt, etc. You may like more mint or cilantro or salt. Adjust the amounts to your taste.

I like to serve this soup with a few small mint leaves as a garnish and a sprinkling of sea salt over the top.


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