Chilled Melon & Cucumber Soup

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Prep Time 15 minutes
Total Time 15 minutes
Course All Recipes, Appetizers, Sides, Snacks, Soup/Stew/Chili
Cuisine All, Dairy, Low Carb, Vegetarian
Servings 6
Calories 63 kcal


  • 1 lemon
  • 2 english cucumbers
  • 3 cups casaba melon cubes (or most any other melon)
  • 2 tbps 'Swerve' or other sugar replacement
  • 1/2 cup greek yogurt, plain and full fat
  • 1 tbps fresh mint, leaves sliced thin
  • salt, to taste


  • With a vegetable peeler, peel a thin strip of yellow lemon zest off the outside of the lemon. You want a thin piece about 1 inch long and 1/2 inch wide. Chop this very finely. Set aside. Juice the lemon. Also set this aside.
  • Cut a 2 inch section out of the center of one of the cucumbers and cut it into small pieces, about the size of a pencil eraser. Set aside.
  • Peel the rest of the cucumber, cut it into rough pieces and place in a blender, along with the melon cubes, sweetener, lemon juice and a dash of salt. Puree until smooth.
  • In a small mixing bowl, mix the yoghurt with the lemon zest, cucumber dice and half of the mint slices.
  • Pour the soup into 6 bowls, garnishing each bowl with a nice dollop of cucumber yoghurt and finally, dust with the remaining mint slices. Serve!



Calories: 63kcalCarbohydrates: 16gProtein: 2gFat: 2gFiber: 2g
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