Honeydew soup

3 - 5
PersonalPoints™ per serving
Total Time
6 min
6 min
0 min
Looking for a refreshing cold soup to complement a summer meal? This quick-and-easy, no-cook recipe pairs sweet honeydew melon with fresh lemon and mint to create a beautiful appetizer soup. Ripe honeydews have a fragrant aroma emanating from the stem. You can also look for honeydew melons that have a bit of give when you press the bottom, which is another indicator of ripeness. Try substituting other melons such as cantaloupe, galia, which is a cross between honeydew and cantaloupe melons, or Crenshaw melon for a simple variation. If you choose a Crenshaw melon, look for one with yellow, rather than creamy white, skin—the yellow has better flavor.


Honeydew melon

½ medium, cubed (about 5 cups)


3 Tbsp

Fresh lemon juice

2 Tbsp

Mint leaves

2 Tbsp, fresh, chopped

Lemon zest

1 tsp, grated


½ cup(s), diced, or honeydew finely chopped (optional for garnish)


  1. Combine the honeydew, sugar, lemon juice, mint, and lemon zest in a blender; process on high speed until pureed. Transfer the mixture to a large bowl and serve at once, garnished with the chopped cantaloupe, if using. Or cover and refrigerate for up to 24 hours and serve chilled. Yields 1 cup per serving.