Cucumber-Melon Soup

Name: Cucumber-Melon Soup
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 lb. English cucumbers, cut into pieces, plus more for serving; 1/2 small honeydew melon, seeded and rind removed (about 1 pound), cut into pieces; 1/2 c. flat-leaf parsley; 3 tbsp. red wine vinegar; 1 tbsp. fresh lime juice; 2 tsp. sugar; Kosher salt and pepper; Watercress, for serving

By The Good Housekeeping Test KitchenPublished: Aug 1, 2019

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Mike Garten

Yields:

4 serving(s)

Total Time:

45 mins

Cal/Serv:

Looking to cool off from the lingering summer heat? This no-cook soup is refreshing and bright, and it comes together entirely in your blender.

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Ingredients

1 lb. English cucumbers, cut into pieces, plus more for serving
1/2 small honeydew melon, seeded and rind removed (about 1 pound), cut into pieces
1/2 cup flat-leaf parsley
3 Tbsp. red wine vinegar
1 Tbsp. fresh lime juice
2 tsp. sugar
Kosher salt and pepper
Watercress, for serving

Directions

1. Step 1In blender, puree cucumbers, melon, parsley, vinegar, lime juice, sugar, and 1/2 teaspoon salt until smooth.
2. Step 2Refrigerate at least 1 hour and up to overnight. Serve topped with watercress, sliced cucumber, and cracked pepper.

Nutritional Information (per serving): About 75 calories, 0 g fat (0 g saturated), 3 g protein, 270 mg sodium, 18 g carbohydrate, 3 g fiber

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