Save to magazine
+ Add to new magazine

Add to Magazine

Saved to magazine


About Recipe

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 chilled soup is a great way to save the melon and actually enjoy it. My favorite is this Cold Cantaloupe Cucumber Soup. 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.



cucumber, peeled

minced sweet onion

pickled pepper vinegar or lime juice


white pepper

milk of milk substitute (I used Organic Brown Rice milk)

Chopped fresh mint

See Recipe Procedure


More Of Vegetarian Recipes

See All