Cold Cantaloupe Cucumber Soup

A cold cantaloupe soup with cucumber, mint and white pepper. #cantaloupe #cold #soup |


I think everyone will agree that all melons  – watermelon, cantaloupe, honeydew – are best eaten in their prime, when they’re sweet and firm.  But sometimes, you’ll buy a melon that has gone past its prime or one that, you can tell, is just never going to get there. Either the melon is overripe and mushy or under ripe and not very sweet.  When this happen, a cold soup is a great way to save the melon and actually enjoy it.  My favorite is this Cold Cantaloupe Soup with Cucumber.  This soup makes a great starter, a palate cleanser, or a complement to a grilled cheese sandwich.  The sweetness of the cantaloupe is balanced with the spiciness of pickled pepper vinegar and the savory bite of ground white pepper.

A cold cantaloupe soup with cucumber, mint and white pepper. #cold #soup #cantaloupe @mjskitchen


Cold Cantaloupe Soup with Cucumber Recipe

Recipe author: MJ of MJ’s Kitchen

Yields about 4 cups
Prep Time: 15 minutes
Chill time: overnight OR, if all of the ingredients are cold, you can serve immediately after blending.


½ cantaloupe*
½ medium cucumber, peeled
1 Tbsp. minced sweet onion
1 Tbsp. pickled pepper vinegar or lime juice*
1/8 tsp. salt
1/8 tsp. white pepper*
½ cup milk of milk substitute (I used Organic Brown Rice milk)
Chopped fresh mint


  1. Place all ingredients except for the mint in a blender. Blend until smooth.
  2. If too thick to your liking, add a bit more milk.
  3. Transfer to a container and place in the refrigerator overnight to chill.
  4. When ready to serve, pour into serving cups or bowls and top with mint.

*See Kitchen Notes



A chilled summer soup with cantaloupe and cucumber, mint and white pepper | #cantaloupe #cold #soup


Kitchen Notes

Cantaloupe – The main thing to keep in mind when determining if a melon would work with this soup is its sweetness.  If the melon is really sweet, then the soup is going to be really sweet.  The acid and the pepper do tone the sweetness down some, but it might not be enough for some palates. The last melon I used was an overripe muskmelon.  It was overripe mushy but not very sweet; therefore, it made a great slightly sweet and savory cold cantaloupe soup.

Pickled Pepper Vinegar – This is the preferred acid for this cantaloupe soup because it’s spicy and garlicky.  However lime juice, olive brine, or a dash of rice vinegar also works. If you want a little spiciness, add a dash of hot sauce or pepper sauce, or throw a couple slices of jalapeno into the blender.

White pepper – I love to salt and pepper my cantaloupe; therefore, I thought that same seasoning would be great with this cantaloupe soup. I’ve made this soup with both back pepper and white pepper and, to me, the white pepper is excellent. So I highly recommend it.  However, if you don’t have white pepper, don’t hesitate to use black pepper.

Milk or milk substitute – This ingredient is used to help create a smooth and creamy texture.  Almond milk and rice milk are my preferences.

If you like cold soups as much as I do, then I’m sure you’re going to love this Cold Cantaloupe Soup.  Here are a few more cold soups for you to try.

Cold Cucumber Soup

Chunky Gazpacho

Cold Curried Green Vegetable Soup

Cold Asparagus and Garlic Soup

If you are looking for something else to do with cantaloupe, here are a couple more ideas.

Cantaloupe Walnut Salad with Lime Dressing

Chicken and Cantaloupe Salad



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26 Responses to “Cold Cantaloupe Cucumber Soup”

  1. Evelyne@cheapethniceatz August 19, 2015 at 1:41 pm #

    I have had cold cucumber soup and separately cold melon soup but what a great idea to combine the two in one soup! And perfect for our current heat wave. Hate getting a melon that is not just right.

    • mj August 20, 2015 at 7:15 pm #

      Thanks Evelyne! The combination of the two does work. 🙂

  2. Sissi August 18, 2015 at 3:09 am #

    It did happen to me last weekend! With watermelon… it was so overripe and soft, I threw it away. I didn’t have this genius idea to make a soup! This cantaloupe soup looks so gorgeous, one would never guess it’s made with overripe produce. Fabulous idea! Now that the melons are ending and it’s more and more difficult to find a nice firm one, I will remember your fantastic recipe.

    • mj August 18, 2015 at 12:30 pm #

      Thanks so much Sissi! Don’t you just hate it when that happens! You pay good money for a melon and it’s mush. When that happens with watermelon I usually extract the juice and make watermelon coolers. Sorry to read you threw it away. 🙁

  3. Anne@ASaladForAllSeasons August 15, 2015 at 1:14 pm #

    I am certain I would LOVE this soup MJ! It does look pretty enough to be dessert! But I love the savory elements that tone down the sweetness. And you know, I don’t recall ever using white pepper before, so I’m going to have to investigate that, too! Lovely soup and really beautiful photos! : )

    • mj August 17, 2015 at 8:40 am #

      Thanks so much Anne! Be prepared…white pepper is a totally different flavor than black pepper. It’s my standard for white sauces such as bechamel. I love it with melon as well, obviously. ?

  4. Debra August 15, 2015 at 6:30 am #

    I definitely think I could pass this off for a meal here with a grilled cheese. Definitely.

    • mj August 17, 2015 at 8:38 am #

      Thanks Debra!

  5. Kelly @ Inspired Edibles August 14, 2015 at 4:01 pm #

    I think the family member who would agree most heartily with you about capturing melons at their peak of freshness is Monsieur Black, our cat (that obligate carnivore who adores watermelon, cucumber, red pepper & melon – go figure…how weird and wonderful is that?). What a great combination of ingredients you have going on in this chilled soup MJ – yes, the tension between over and under sweet fruit…and sometimes, it’s really hard to tell what’s going on behind the skin, try as you might. I like the idea of repurposing food this way and your soup is a beautiful example of how to make it happen!

    • mj August 17, 2015 at 8:37 am #

      A cat that eats melon? That’s a new one. ? my wild turtles in the backyard usually get some of the overripe melon, but I’ve had to stop putting it out the past couple of years because raccoons like it too. They? also like turtle. ? so in an effort to not attract the raccoons, I’ve been feeding the turtles snails and catfood and only when I happen to see them. They stayed tucked in the vines a lot.

      We all hate throwing food away, but I think many of us, which includes you, are good at repurposing. If I can’t find some way to eat it, then it’s compost and helps to feed next years garden. ? thanks for your comments Darlin! Have a great week!

  6. Hotly Spiced August 13, 2015 at 8:33 pm #

    I like the sound of the pickled pepper vinegar. i’ve never heard of it before and I’d love to try it. This soup looks very refreshing and I love its vibrant colour xx

    • mj August 16, 2015 at 8:55 pm #

      I never throw the vinegar out even though the pickled peppers are gone. The vinegar is as good as the pickled peppers. You should give them a try. Thanks for the comments.

  7. Viviane Bauquet Farre August 13, 2015 at 1:09 pm #

    A great tip for using imperfect melon! The soup looks great, and I love the addition of the spicy/peppery elements. Can’t wait to give this one a try 🙂

    • mj August 16, 2015 at 8:54 pm #

      Thanks Viviane! I hope you do give it a try!

  8. Deb|EastofEdenCooking August 12, 2015 at 3:47 pm #

    What a wonderful way to use up a less than stellar melon! I’d hate to admit that I sometimes toss out a melon past it’s prime. This is a winning recipe, lots of seasonal flavor and less food wasted!

    • mj August 12, 2015 at 7:36 pm #

      Thanks Deb! You aren’t the only one that tosses bad melons. I’m guilty at times myself. That’s probably why I made this recipe so easy to make. You can make this soup in the just about the same amount of time that it takes me to chop it up for compost. 🙂

  9. Raymund August 12, 2015 at 1:44 pm #

    I am not a fan of cold soups but this one I might give a shot.

    • mj August 12, 2015 at 7:34 pm #

      I hope you do give it a try. It might change your mind about cold soups. 🙂

  10. The Surprised Gourmet August 12, 2015 at 3:37 am #

    Looks like the perfect soup for a hot summer evening treat.

    • mj August 12, 2015 at 7:33 pm #

      It definitely is. Thanks!

  11. Angie@Angie's Recipes August 11, 2015 at 11:09 pm #

    Such a refreshing and tasty summer soup! Gorgeous colour and flavour, MJ.

    • mj August 12, 2015 at 7:33 pm #

      Thanks Angie!

  12. John@Kitchen Riffs August 11, 2015 at 6:57 pm #

    Love chilled soups in the summer! So refreshing. I’ve never made a cantaloupe one — love its color, though, so I really need to. This looks excellent — thanks.

    • mj August 11, 2015 at 8:25 pm #

      Thanks John! I’m a huge chilled soup fan so I usually make a few every summer. There very refreshing and when they are as easy as this one, it’s hard to ignore. 🙂

  13. Carol at Wild Goose Mama August 11, 2015 at 3:54 pm #

    Wild cold soup—–nice variation of cucumber soup. If nothing else I love the color.
    Perfect for this time of year—Of course.
    Had to pin this one.

    • mj August 11, 2015 at 8:24 pm #

      Thanks so much Carol! Hope you’re doing well!

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