Cucumber Melon Soup

Cucumber Melon Soup
Cucumber Melon Soup. Photo © Laura Dolson
  • Prep Time
    5 min
  • Total Time
    5 min
  • Yield
    4 servings

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. More about Yogurt on a Low-Carb Diet


  • 1 large seedless cucumber, or a medium peeled regular cucumber -- this would be equal to about 2 cups of sliced or chopped cucumber
  • 1 1/2 cups honeydew melon, cubed
  • 3/4 cups Greek-style yogurt
  • a fistful of cilantro -- about a dozen sprigs, including stems
  • a fistful of mint -- the leaves from about 4 sprigs of mint
  • Salt and pepper -- start with a bit more than a 1/4 teaspoon of salt


Cut the cucumber into large chunks -- about five or six pieces. 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.

Makes 4 servings of about one cup each.

Nutritional Information: Each serving has 7 grams effective carbohydrate plus 1.5 grams fiber (8.5 grams total carbohydrate), 3 grams protein, 2 grams fat, and 64 calories.

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