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Cold Melon and Pepper Soup

Cold Melon and Pepper Soup

Looking for new soup ideas? Try this cold melon and pepper soup perfect for summer.

18 August, 2018
No votes yet

Type of dish

serves for


total time

3 HR 35 MIN


300 g, yellow
Vegetable stock
2250 ml
150 g, dried organic, chopped
Extra virgin olive oil
2 tablespoons
1 large, thinly sliced
Bell peppers
1 red and 1 yellow, seeded and finely diced
300 g, fresh, diced
1 tablespoon
1/2 teaspoon
1/4 teaspoon, ground
Cayenne pepper
1/4 teaspoon
Kosher salt
to taste
1 medium Cantaloupese seded and scooped into melon balls
55 g, baby, cooked and chopped
2 tablespoons, fresh, chopped


How to prepare a delicious cold melon and pepper soup 

  • Rinse lentils in a strainer under cold running water for 1 to 2 minutes.
  • Remove any stones or stems.
  • Combine lentils and stock in a medium-sized pot; bring to a boil. Reduce heat.
  • Simmer, covered, for 20 minutes.
  • Add apricots; simmer another 15 minutes.
  • Meanwhile, heat oil in a large frying pan over medium heat.
  • Add onion and peppers.
  • Sauté 5 minutes or until just softened. Add tomatoes, spices and salt.
  • Cover and reduce heat to low.
  • Simmer 8 to 10 minutes.
  • Then, stir vegetable mixture into cooked lentils; simmer 10 minutes to blend flavours.
  • Cool 30 minutes, then cover and refrigerate at least 2 hours.
  • When ready to serve, divide cantaloupe balls among chilled serving bowls; ladle soup to cover the melon and garnish with chopped shrimp and basil.

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