Minted Cucumber Melon Soup with Mascarpone

  • Yield: 4 Servings 1x


  • 4 cups chopped cantaloupe
  • 2 cups chopped cucumber (seeds removed)
  • 1 cup light cream (divided)
  • 15 mint leaves
  • 4 ounces mascarpone
  • 2 tablespoons powdered sugar


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  2. Remove seeds from the cantaloupe and cucumbers and dice. Finely chop the mint leaves
  3. In a blender combine cantaloupe, cucumber, mint and 1/2 cup light cream. Pulse until smooth.
  4. Place pureed mixture in the refrigerator to chill for at least three hours.
  5. Once the mixture has chilled and you are almost ready to serve, combine mascarpone, 1/2 cup light cream and powdered sugar in a blender and pulse until smooth.
  6. Ladle melon puree into four separate bowls and add 1/4 of the mascarpone mixture into each bowl. garnish with small mint leaves.