Serves 4


  • 4 cups Galia or honeydew melon pieces (from a seeded and peeled 3-pound melon)
  • 3 to 4 Tbsp. lemon juice
  • 1 cup sparkling apple cider
  • 2 tsp. honey
  • ¾ tsp. kosher salt, divided
  • ½ tsp. ground pepper, divided, plus more for garnish
  • 2 cups English cucumber (8 ounces), cut into ¼" pieces
  • ¼ cup basil leaves


    Active time: 20 minutes
    Total time: 40 minutes

    In a blender, combine melon, lemon juice, cider and honey and puree until smooth. Transfer to a large bowl and season with ½ tsp. salt and ¼ tsp. pepper. Set in a bowl of ice water and refrigerate until chilled, about 20 minutes.

    Season cucumber with remaining ¼ tsp. each salt and pepper. Place ½ cup cucumber in each of 4 shallow bowls. Ladle soup into bowls, top with basil and pepper and serve.

    Next Story