This Cucumber Honeydew Cold Summer Soup is just 93 calories, and is a no cook recipe!
Plus, you can easily make this gluten-free soup vegan, with cashew yogurt (or your favorite unsweetened vegan yogurt).
This healthy gazpacho recipe is perfect for summer and warm months.
This weight loss soup makes a wonderful “under 100 calorie” snack, and also goes great with a salad, sandwich, or Healthy Lunch Wrap.
This Cucumber Honeydew Cold Summer Soup is just 93 calories, and is gluten-free, can be made vegan, and is a no cook recipe!
Cucumber Honeydew Cold Summer Soup
This article will supply you with everything you’ll need to make a healthy detox soup recipe.
From a shopping list, to a printable recipe card. You’ll find directions on how to make cold soups for summer, a nutrition label and so much more in the sections below.
To make this recipe for cucumber soup easy, we’ve supplied you with the following sections.
Read through them for helpful resources, or skip ahead to the recipe card.
What You’ll Find in this Article:
- Cold Cucumber Soup Ingredients (shopping list!)
- How to Make Cold Soup Recipes
- Cucumber Honeydew Cold Summer Soup (recipe card!)
- Nutrition and Calories in Cucumber Soup Recipe
Helpful Tip for Shopping: Take a screenshot of the shopping list to your phone. This way you have it at your fingertips the next time you go grocery shopping.
Recipe Card Uses: You can email yourself this recipe card so you can easily search for it (I have a folder in my email just for recipes!) Or print it so you have it handy, and can make notes. You can even pin this chilled soup cucumber melon recipe to Pinterest so it is safely stored for you.
Up next, a shopping list for melon cucumber soup recipes…
Cold Cucumber Soup Ingredients
If you’ve ever had cold melon and cucumber soup, you already know the pairing is amazing. We boosted the flavor with some fresh herbs and spices.
You can take out the jalapeño if you like, and just douce individual servings of hot sauce (great if you have kids and picky eaters).
And you can easily make this recipe for summer soup vegan. Simply swap out the greek yogurt for your favorite unsweetened vegan yogurt (we like cashew).
Shopping List for Cucumber Honeydew Soup:
- Cucumbers
- Honeydew melon
- 0% Greek yogurt (or vegan cashew yogurt)
- Basil
- Cilantro
- Dill
- Jalapeño
- Green onions
- Lime
- Salt
Special Tip: You can find all the measurements in the recipe card below. There you can choose how many servings of cold soup you want to make. It will do all the measurement math for you! All of the ingredients for this summer soup recipe can be doubled or tripled with the click of a button.
Up next, how to make chilled summer soup recipes…
How to Make Cold Soup Recipes
This easy honeydew soup requires no cooking and almost no prep time.
All you need to make cucumber soup cold, is a blender, and a fridge!
How to Make Recipes for Cucumber Soup:
- Add all the ingredients in a blender.
- Blend until smooth, adding 1/4 cup water (only as needed) at a time, until everything gets moving.
- Refrigerate for 1-2 hours until chilled.
- Serve with a drizzle of olive oil (optional) fresh jalapeño, herbs, whatever you have leftover that looks pretty.
Special Tip: You can find these directions, along with measurements, nutrition and more in the sharable recipe card in the next section!
Up next, a sharable recipe card for the best summer soup ideas…
Cucumber Honeydew Cold Summer Soup
Cucumber is soup is so refreshing and delicious, especially on a hot day. But it’s also great for reducing bloat!
This weight loss soup is filling and slimming… great for anyone looking to lose or maintain weight.
Chilled Cucumber Soup Recipe
Equipment
- Blender
Ingredients
- 2 medium cucumbers peeled, deseeded, and cut into chunks
- 1 medium honeydew melon peeled, deseeded, and cut into large chunks
- ½ cup 0% Greek yogurt or vegan cashew yogurt
- 1/2 cup fresh basil
- ½ cup fresh cilantro
- 1/4 cup fresh dill
- 1/2 jalapeño pepper seeded and ribs removed
- 2 green onions quartered
- Juice of 1 lime
- ¼ teaspoon salt
Instructions
- Add all the ingredients in a blender.
- Blend until smooth, adding 1/4 cup water (only as needed) at a time, until everything gets moving.
- Refrigerate for 1-2 hours until chilled.
- Serve with a drizzle of olive oil (optional) fresh jalapeño, herbs, whatever you have leftover that looks pretty.
Nutrition
Nutrition and Calories in Cucumber Soup Recipe
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