Cantaloupe-Cucumber Soup

  • Prep-time: / Ready In:
  • Makes 5 cups

Fresh and sweet, this chilled soup makes a delicious dessert. We recommend using almond or rice milk, as both are thinner than other plant-based milk options, and they feature a slightly sweet taste that pairs well with the fruit in this dish. Looking for more refreshing, fruit-packed goodness? Check out our 15-minute Summer Celebration Fruit Bowls.


  • 6 cups 1-inch pieces cantaloupe
  • ½ cup unsweetened almond or rice milk
  • 2 tablespoons lime juice
  • ½ teaspoon grated fresh ginger
  • ½ cup chopped, peeled, and seeded cucumber
  • Sea salt, to taste
  • 2 tablespoons finely snipped fresh basil


  1. In a blender combine cantaloupe, almond milk, lime juice, and ginger. Cover and blend until smooth. Add cucumber; cover and blend until smooth. Season with salt. Stir in basil. Cover and chill at least 2 hours (up to 5 hours).
  2. Top servings with additional cucumber and basil.

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about the author

Carla Christian

Carla Christian, RD, LD, received her associate’s degree in culinary arts from The Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from The University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Photo by Jason Donnelly

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