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Two Melon Soup Recipe

Staff Writer
Melon soup
Allison Beck

Melon soup

When the weather gets hot, nothing beats a chilled melon soup. Inspired by a two-soups-in-one-bowl appetizer at Rebeccas in Greenwich, Conn., I decided to play with color and use two different melons when making the soup.

This is a really easy recipe that is perfect for a healthy mid-afternoon pick-me-up, or with some prosciutto and mint and a couple of crostini topped with honey and ricotta for a light mid-summer dinner. While I added a splash of sweet Vin Santo to the soups, I find that not using any wine yields a just as lovely result.

Click here to see 7 Cold Summer Soups.

Deliver Ingredients


  • 1 cantaloupe, Crenshaw, or Cavaillon melon
  • 1 honeydew melon
  • Salt, to taste
  • Vin Santo, to taste (optional)
  • Prosciutto or another cured ham, for garnish
  • Mint, for garnish (optional)


Cut both melons in half and scoop out the seeds. Starting with the cantaloupe, scoop out the flesh and add it to a blender. Purée until smooth. Season to taste with the salt and add a splash of Vin Santo, if you wish. Blend again and set the orange soup aside.

Repeat the same process with the honeydew melon. To serve, use a large spoon to carefully fill a half of a bowl with orange soup (tilting the soup bowl to one side helps). Then fill the remaining half with the green soup. Add more spoonfuls as needed to fill the bowl. Garnish with a couple slices of proscuitto and mint, if you have it, and serve.

Melon Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Melon Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.