Photo of Chilled minted melon soup by WW

Chilled minted melon soup

Total Time
10 min
10 min
0 min
Serve this cool minty dish as a first course or an after-dinner treat to beat the summer heat. Pre-cut melon makes preparation a breeze. While the ginger may seem like an unexpected addition, its spicy bite adds depth and elevates the flavor giving this fruit forward soup a fresh spin. For variation, you could replace the honeydew with either cantaloupe or watermelon. You can make this soup ahead and store it in the refrigerator—just give it a good stir before serving. Plan to double it to enjoy with lunch or to keep handy for a refreshing snack later in the week.


Honeydew melon

4½ cup(s), ball(s), cubed and chilled

Peppermint leaves

1 cup(s), fresh, loosely-packed

Fresh lime juice

3 Tbsp

Fresh ginger

1 tsp, fresh, grated

Plain fat free yogurt

¼ cup(s)


  1. Purée honeydew, mint, lime juice and ginger in a blender until smooth (you may have to do this in batches).
  2. Serve immediately or transfer to a container and refrigerate up to 2 days. Top each portion with 1 tablespoon of yogurt before serving. Garnish with slivered mint leaves if desired. Yields about 1 cup per serving.