Chilled Minted Cucumber and Honeydew Soup


Preparation info

  • Difficulty


  • Serves


Appears in

Around the World in 80 Dishes: Classic Recipes from the World's Favourite Chefs

Around the World in 80 Dishes

By David Loftus

Published 2012

  • About

During the halcyon years of the late nineteenth and early twentieth century, San Francisco had ‘a bit of a reputation’. It was widely known as an intoxicating place to be: a city full of saloons, speakeasies, and good-time boys and gals. Folks in the fast set lived topsy-turvy lives — all cocktail breakfasts at lunchtime, and hoochy suppers at three in the morning. How things change. Nowadays, San Fran is a kind of Mecca for healthy living and good karma. I’m not sure Fogg would have approved of either.


  • 1 large cucumber, cut into pieces
  • 1 ripe and sweet honeydew melon, cut into pieces
  • 250g/9oz plain low-fat yoghurt
  • A handful of fresh mint leaves
  • 2 tablespoons fresh lime juice
  • Zest of ½ a small lime
  • Salt and freshly ground black pepper
  • A large handful of ice cubes


Pop all the ingredients into a liquidizer with a big handful of ice and blend until smooth to make a refreshing chilled soup for a hot summer’s lunch. Check the seasoning, add salt and pepper if necessary, and serve with a few ice cubes.