Cucumber-Melon Soup

This incredibly cool and easy blend of healthfulness takes a little time to chill, but once it’s ready you can take it wherever you need to go! Enjoy as a standalone treat or as an even cooler side to salads or sandwiches.

  • 1 lb. English cucumbers, cut into pieces, plus more for serving
  • 1/2 sm Honeydew melon, seeded and rind removed (about 1 pound), cut into pieces
  • 1/2 cup Flat-leaf parsley
  • 3 tbs Red wine vinegar
  • 1 tbs Lime juice, fresh
  • 2 tsp Sugar
  • Kosher salt and pepper
  • Watercress, for serving

  1. Using a blender, puree cucumbers, melon, parsley, vinegar, lime juice, sugar and 1/2 teaspoon salt until smooth.
  2. Refrigerate at least 1 hour and up to overnight. Serve topped with watercress, sliced cucumber, and cracked pepper.

Serves 4 | Prep Time 80 min