It’s summer. It’s hot.

This cold melon soup is so tasty and refreshing. Savory and Sweet. Light but filling. Delighting!

Print Recipe

Cold Melon Soup

Prep Time5 minsCook Time20 minsTotal Time25 mins
Course: Appetizer, Main Course, SoupCuisine: European, JapaneseKeyword: easy, lactose-free, nut-free, summer
Servings: 3 people


  • 1 Melon charentais (cantaloupe)
  • 1 bulb garlic or 6 cloves if you already roasted your garlic
  • 1 twig fresh mint
  • 1 deciliter soy milk
  • 1 deciliter water
  • 1 tsp white miso paste sub with vegetable bouillon if you don’t have miso
  • 1 slice bread, frozen if you don’t have frozen bread you can also add the deciliter of water in the form of ice cubes
  • 1 tsp lemon juice
  • 4 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper freshly ground


  • Cut the top off the garlic bulb, smear with some olive oil, salt and pepper and roast at 200°C for about 20 minutes or until golden and fragrant.
  • Slice the melon and remove the skin. Add it to the blender with 6 cloves of the roasted garlic and all the other ingredients. Blend and serve immediately with mint and crushed black pepper for decoration.

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