Chilled Montreal Melon Soup

Sweet, fragrant melon has long been served chilled during the hottest days of summer, but turning it into a cold soup elevates it into something surprisingly elegant. The legendary Montreal Melon—with its floral aroma and faint nutmeg-like flavor—would have been ideal for such a dish. Blended with creamy Greek yogurt, fresh lime juice, olive oil, and mint, this refreshing soup strikes a balance between sweet and savory that feels equally at home at a garden luncheon or a summertime supper table.

Recipe make 6 servings

Whatcha Need

• 1 medium Montreal melon, seeded, peeled, and cut into 1-inch cubes
• ½ cup unsweetened Greek yogurt
• ¼ cup extra virgin olive oil
• 1 large lime, zested and juiced
• 3 to 4 fresh mint leaves
• 1 teaspoon flaky sea salt
• Pinch of cayenne pepper

Whatcha Do

1. Cut the Montreal melon in half and scrape out the seeds. Remove the rind and cut the flesh into 1-inch cubes.
2. Place the melon and any accumulated juices into a blender.
3. Add the Greek yogurt, olive oil, lime zest, 1 tablespoon lime juice, mint leaves, flaky sea salt, and cayenne pepper.
4. Blend on high until completely smooth and creamy.
5. Taste and adjust seasoning with additional lime juice or salt if needed.
6. Cover and refrigerator for 1 to 2 hours, or until thoroughly chilled.
7. Serve cold in chilled bowls or hollowed melon halves. Garnish with additional mint leaves, a drizzle of olive oil, or a small dollop of Greek yogurt if desired.