Melon Soup Recipe

The best time to eat a melon? Once it begins to soften and before it breaks down.

Judging the worth of many melons is literally right in your hands and under your thumb. Use your sense of touch to detect nuances of softening. Go straight to the melon’s blossom end: the base of the fruit, opposite the stem. A melon is ready to pick or eat when the skin is fairy easy to depress.

Heirloom melons taste good, and are recommended for this heavenly soup:


Peel, seed, and chunk 6 pounds of melon of your choice. Combine with 2 cups orange juice and 2 tablespoons lime juice and puree in a blender or food processor. Finely mince additional melon pieces to make melon confetti and sprinkle over the soup.

Serves 5

Adapted from Melons for the Passionate Grower, by Amy Goldman (Artisan, 2002). Copyright (c)2002 by Amy Goldman. Reprinted by permission of Amy Goldman.
Adapted from Melons for the Passionate Grower, by Amy Goldman (Artisan, 2002).

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Duane B.
.2 years ago

Thank you for sharing.

Pandute A P
Pandute AP2 years ago

Interesting. Should try one day.

Elena T.
Elena Poensgen2 years ago

Thank you :)

Elaine A.
Elaine Al Meqdad3 years ago

The dish looks lovely as presentation is the art work of food. unfortunately, I'm not fond of Honeydew melons

J.L. A.
JL A.3 years ago


Jutta N.
Past Member 3 years ago

Thank you for the recipe!

Robert O.
Robert O.4 years ago


Jennifer C.
Past Member 4 years ago

Love the recipe. Thanks.

Michele Wilkinson

Thank you

Charles B.
Charles B.4 years ago

Melon, melon...Great! Thanks!