Fridge Friend recipes
Honeydew Melon and Cucumber Soup recipe
A cool, silky chilled soup with a delicate sweetness and a clean, refreshing finish. Perfect as a light starter on hot days.
15 min · Easy · Spanish Jump to method
Ingredients
- 400 g flesh Honeydew melon
- 1 large Cucumber
- 150 g Natural yoghurt
- pinch Salt
- 50 ml Water
- 1 tsp Olive oil
| Nutrition | Per serving |
|---|---|
| Calories | 72 kcal |
| Protein | 3.1 g |
| Carbohydrates | 10.2 g |
| Fat | 2.8 g |
| Saturated fat | 0.7 g |
| Fibre | 1.1 g |
| Sugar | 9 g |
| Sodium | 74 mg |
Why this works
Light, refreshing soup that is relatively low in energy and fat, with modest protein from yoghurt and naturally occurring sugars from melon.
Vitamin C and hydration. Honeydew melon and cucumber contribute vitamin C plus a high water content, supporting hydration and a light nutrient boost.
Calcium and live-culture potential. Natural yoghurt adds some calcium and protein, and may provide beneficial fermented dairy cultures if using live yoghurt.
Salt content is modest but present. A pinch of salt keeps sodium fairly low overall, though reducing it further would make the dish more heart-friendly.
Method
- Peel and chop the honeydew melon and cucumber into chunks.
- Blend with the yoghurt, salt, and a little water until very smooth.
- Chill for at least 20 minutes, then serve cold with a drizzle of olive oil if desired.
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