Refreshing chilled yogurt and melon soup is what summer tastes like in a bowl: cold honeydew or cantaloupe blended silky with yogurt, milk, and fresh mint. It takes 15 minutes of work plus time to chill, and a pinch of chili powder across the top makes every spoonful more interesting. Serve it ice-cold on the hottest day of the year.
When the summer heat hits, the last thing you want is a heavy meal. Enter the ultimate refreshing escape: a chilled yogurt soup that’s unlike any you’ve had before. Forget simply blending ingredients together. This recipe elevates the chilled soup by celebrating each component. You’ll start by marinating sweet, juicy melon in a zesty citrus and chili dressing. While that chills, you’ll infuse creamy yogurt with the cool essence of fresh mint. Served layered in a bowl and topped with crunchy nuts, each spoonful is a perfect harmony of sweet, tangy, creamy, and crisp. It’s an effortlessly elegant starter or light lunch that’s as beautiful as it is delicious.
Ingredients
• 1/4 cup / 40g (1.41 oz) shelled roasted pistachios or toasted pumpkin seeds
• 2 cups / 480g (16.9 oz) plain yogurt
• 1/4 cup / 60ml milk
• 1 cup / 25g (0.88 oz) chopped fresh mint leaves, plus sprigs for garnish
• Salt to taste
• 1 small melon (honeydew, cantaloupe), peeled, seeded, and grated (about 2 cups / 300g / 10.6 oz)
• 2 tablespoons / 30ml (1 fl oz) freshly squeezed orange or lime juice
• 1 teaspoon (5 ml / 0.2 fl oz) chili powder or a pinch of cayenne
• Freshly ground black pepper to taste
Instructions
1. Prepare the Nuts: Using the flat side of a large knife or a small food processor, coarsely chop the pistachios or pumpkin seeds. Set aside.
2. Infuse the Yogurt: In a medium bowl, vigorously stir the yogurt, milk, and chopped mint together for 1-2 minutes until fragrant. Season with a pinch of salt. Push the mixture through a fine-mesh strainer to remove the mint leaves. Cover and refrigerate the infused yogurt.
3. Marinate the Melon: In a separate bowl, combine the grated melon, citrus juice, and chili powder. Season with salt and pepper. Stir to combine, then cover and refrigerate for at least 2 hours, stirring occasionally. The melon will release its juices, which will form the base of the soup.
4. Assemble and Serve: When ready to serve, taste both the yogurt and melon mixtures and adjust seasonings if needed. Spoon the marinated melon and its juices into chilled bowls. Top generously with the mint-infused yogurt and finish with a sprinkle of the chopped nuts and a mint sprig for garnish.
Nutritional Information
• A Light & Healthy Choice
• This soup is a fantastic source of probiotics from the yogurt, promoting good gut health.
• Packed with vitamins from the fresh melon and antioxidants from the herbs and spices.
• A wonderfully light, low-calorie option that’s hydrating and satisfying, perfect for a warm day.
• Provides healthy fats and protein from the nuts and seeds.
Pro Tips
• & Variations
• Savory Cucumber Twist: For a more savory soup, swap the melon for shredded cucumber and use lemon juice instead of orange/lime. Replace the chili powder with 1 teaspoon (5 ml / 0.2 fl oz) of curry powder.
• Summer Tomato Version: Use 2 cups (480 ml) of peeled, seeded, and chopped tomatoes instead of melon. Marinate them in orange juice or a crisp white wine and swap the mint for fresh basil and pistachios for toasted pine nuts.
• Strawberry Brunch Idea: Create a stunning brunch dish by using 2 cups (480 ml) of sliced strawberries marinated in balsamic vinegar instead of the melon and citrus. Toasted almonds work beautifully here.
• Tropical Pineapple Starter: For an Asian-inspired twist, use 2 cups (480 ml) of shredded fresh pineapple and toasted coconut flakes instead of nuts. Season with 1 teaspoon (5 ml / 0.2 fl oz) of curry powder.
• Make it Vegan: Easily make this recipe vegan by using a thick, unsweetened plant-based yogurt (like coconut or cashew) and your favorite plant-based milk.
FAQ
Q: Can I make this chilled yogurt soup vegan
A: Absolutely. To make this recipe vegan, simply use a thick, unsweetened plant-based yogurt like coconut or cashew yogurt, and substitute the dairy milk with your favorite plant-based milk. The results will be just as creamy and delicious.
Q: Is this vegetarian soup a good source of protein
A: Yes, this soup provides protein from two main sources: the yogurt and the nut or seed topping. For an extra protein boost, you can use a high-protein yogurt like Greek yogurt (if not vegan) or increase the amount of pistachios or pumpkin seeds served on top.
Q: How long can I store this chilled melon soup
A: For the best flavor and texture, it’s recommended to store the mint-infused yogurt and the marinated melon in separate airtight containers in the refrigerator. They will keep well for up to 2 days. Assemble the soup just before serving to maintain the freshness of each component and the crunch of the nuts.
Q: What if I don’t have a melon
A: This recipe is very versatile. If you don’t have melon, you can create a savory version with shredded cucumber and curry powder, or a different fruit version using chopped tomatoes with basil, sliced strawberries with balsamic vinegar, or even shredded pineapple with toasted coconut.
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Refreshing Chilled Yogurt and Melon Soup
Ingredients
Method
- Prepare the Nuts: Using the flat side of a large knife or a small food processor, coarsely chop the pistachios or pumpkin seeds.
- Set aside.
- Infuse the Yogurt: In a medium bowl, vigorously stir the yogurt, milk, and chopped mint together for 1-2 minutes until fragrant.
- Season with a pinch of salt. Push the mixture through a fine-mesh strainer to remove the mint leaves.
- Cover and refrigerate the infused yogurt.
- Marinate the Melon: In a separate bowl, combine the grated melon, citrus juice, and chili powder.
- Season with salt and pepper.
- Stir to combine, then cover and refrigerate for at least 2 hours, stirring occasionally. The melon will release its juices, which will form the base of the soup.
- Assemble and Serve: When ready to serve, taste both the yogurt and melon mixtures and adjust seasonings if needed. Spoon the marinated melon and its juices into chilled bowls.
- Top generously with the mint-infused yogurt and finish with a sprinkle of the chopped nuts and a mint sprig for garnish.
