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Melon Soup #CookingClasses #Provence @venisenprovence

Cold Melon Soup Starter

This is one of my preferred recipes: it's very simple and easy to make but incredibly good and all your guests will enjoy it so much. Now...as the main ingredient is melon you should choose a really good one as that will make the difference. You might be tempted to add something, well...I did in the beginning, then I just reduced the ingredients at the minimum and that's simply perfect.
Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer, Soup
Cuisine French, Provencal
Servings 6 People


  • 4-5 small Melons Cavaillon variety in France, or Cantaloupe
  • 3 tbsp Extra virgin olive oil
  • Salt just a pinch
  • Fresh Basil
  • 1 tsp Dried red pepper cayenne or Piment d'Espelette if you find it)


  • Start with washing the melon then cut them in 2 ( try to make a nice cut if you serve them: equal and clean) and make some balls with a Parisian scoop melon baller, you can easily find it on Amazon if you don't have one.
  • Calculate 5 balls for each serving, set in a bowl and cool in the fridge.
  • Now you can scoop the rest of melon roughly and put in a blender though not all at the same time: start with a small quantity and then add the rest. Mix well.
  • Add the oil, a pinch of salt, the red peppercorn and some of the basil and mix again till you have a smooth consistency.
  • Taste: if it seems to you that it's a bit insipid add a pinch of salt and some extra oil and mix again.
  • Store in the fridge and let it cool 1 hour, then pour in the half melons or in a nice glass or bowl, add the melon balls and some basil.
  • Enjoy!


If you have the chance to find small melons you can present this starter as you see in the photo, otherwise I serve it in nice cups or glasses. This recipe is highly influenced by the quality of melons that you use.
Tried this recipe?Let us know how it was!