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Melon & Peach ‘Zuppetta’


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Rate this recipe 4.5/5 (11 Votes)


  • 2 ripe cantaloupes, halved and seeded
  • 3 ripe peaches, peeled and pit removed
  • Small pinch of sea salt
  • 1 vanilla bean, halved and seeds scraped
  • 2 tablespoons lavender, wild flower or rosemary honey
  • Juice of 1 lemon
  • Few sprigs of mint and/or raspberries or sliced strawberries, for garnish (optional)


Servings 4
Adapted from


Step 1

Use a melon baller to scoop most of cantaloupe flesh into small balls. (Alternatively, cut flesh into small cubes). Set aside.

Use a large spoon to scrape out remaining melon flesh and place in the bowl of a food processor.

Cut 2 peaches into wedges and set aside. Cut the third into chunks and add to food processor, along with salt and vanilla seeds. Purée.

Heat honey in a small saucepan over low heat until liquefied, about 1 minute. Add honey to fruit purée in food processor, then stir in lemon juice.

Divide soup among 4 shallow bowls. Place melon balls and peach wedges in center of bowls. Garnish with mint and raspberries, if desired. Serve immediately.

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