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Honeydew melon soup

Recipe by:Timaree Hagenburger
Nutrition Professor, Cosumnes River College, Sacramento


  • 1 large honeydew or other green-fleshed melon, peeled and chopped into large chunks
  • 1 to 2 soft, pitted Medjool dates, if needed, for extra sweetness
  • Zest and juice of 1 lime
  • 1 small handful of mint, or to taste
  • 1/4 small jalapeño (seeds removed) or dash of cayenne pepper
  • Splash of almond milk (amount to vary based on desired thickness of soup)
    Fresh or frozen blackberries and mint, for garnish


Combine all ingredients, except for the garnish, in a food processor or very powerful blender. If you use a traditional blender, you may need to add more liquid, so the soup may have a thinner consistency. Serve garnished with blackberries and mint.

Serves 4

Califonia Bountiful