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Honeydew-Basil Soup with Cucumbers


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  • 1/2 honeydew melon--peeled, seeded and roughly chopped (about 4 cups)
  • 1 English cucumber, seeded--3/4 of the cucumber roughly chopped, 1/4 finely chopped
  • 1 1/4 cups fresh basil leaves
  • 1/4 ripe avocado, roughly chopped
  • 1/4 cup plus 2 tablespoons fresh lime juice (from 5 to 6 limes)
  • 1 teaspoon kosher salt, divided
  • 2 ice cubes
  • 1/4 teaspoon smoked paprika (pimentón)
  • 1 teaspoon extra-virgin olive oil


Adapted from


Step 1

1. Make the soup: To a blender, add the melon, roughly chopped cucumber, basil, avocado, lime juice, ½ teaspoon of the salt and the ice cubes and purée until completely smooth. Strain the purée through a fine-mesh sieve set over a medium bowl.
2. In a small bowl, add the finely chopped cucumber, the remaining ½ teaspoon of salt, the smoked paprika and olive oil and stir to combine. Divide the soup among 4 bowls and serve.

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