Chilled Mint & Melon Soup

This really simple chilled soup is a modern melon gazpacho that will add the wow factor to your next dinner party. With so many creative ways to serve this green goddess - your guests will always think it's a new dish, no matter how many times you serve it! And what’s your secret ingredient- that super unique and incredible flavor they are tasting? Wild Mint Botanical Shrub!

1 med-large cucumber

1/2 medium cantaloupe

1/2 cup Greek yogurt (or vegan alternative)

1/2 cup fresh cilantro

2 scallions, chopped

1–2 limes, juiced (add more to taste)

1/4 teaspoon salt

edible flowers and/or fresh mint for garnish (optional)

½ cup Blake Hill’s Wild Mint Botanical Shrub



Prepare ingredients for the blender starting with cucumber - peel if thick skinned, and de-seed if seeds are large, you want to have about 2 cups of the veggie when prepped.


De-seed, peel and cut cantaloupe into large chunks.


Roughly chop cilantro, stems and all.


Place the cantaloupe, cucumber, yogurt, and fresh herbs into a blender, and blend until smooth.


While blender or processor is running slowly pour in Wild Mint Botanical Shrub.


Season with lime and a little salt and chill for 2+ hours before serving. Soup will last, refrigerated, 2 days though may separate as it sits, simply stir or blend before serving.


Garnish with edible flowers and/or fresh mint (optional).


Use any of our Botanical Shrubs, even mix and match shrubs for delicious variations of this festive summer dish!


Tipsy Tip - For an adult treat add ¼ cup of dry Prosecco and serve in small bowls or in champagne flutes for a unique and delicious appetizer.



Chilled Mint & Melon Soup

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