Chilled Cucumber Melon Soup with Greek Yoghurt

Chilled Cucumber Melon Soup with Greek Yoghurt

Chef Christofors Peskias creates a delightfully fresh soup to usher in the summer.

Ingredients: (4 servings)

  • 1 large hothouse cucumber, peeled, seeded and chopped
  • 2 cups honeydew pieces, peeled, seeded and cubed
  • 8 oz. (227 gr.) Greek strained yoghurt
  • ¼ cup fresh mint leaves
  • 2 tbsp. fresh lemon juice
  • Salt and white pepper to taste
  • Mint leaves for garnish


  1. Puree the cucumber, melon, yoghurt, mint leaves and lemon juice in a food processor or blender until smooth. Filter the mixture through a chinois into a bowl. Season to taste with salt and pepper. Cover and chill for at least three hours.
  2. Remove, pour into individual serving plates, and garnish with mint leaves.

Leave your comments ...