This sweet and spicy chilled soup is tasty and refreshing in the summer heat! Easy-to-make with only five ingredients and without any cooking required!

If you read my posts, you’ve heard me talk about the restaurant where I got my first waitressing job back in the day, Tallahan’s Café. That was the place that gave me much inspiration for the recipes I now create. When I first started working there, back in 2001, I’d never heard of a chilled soup before. Kathleen, the chef, and co-owner used to make a chilled spicy melon soup in the summertime. The type of melons she used would vary, but the honeydew was always my favorite!

I never learned Kathleen’s recipe, but I do sometimes crave it, which is why I had to make one of my own. When the weather gets hot, this soup is very much a treat to have! It is so refreshing and with just the perfect amount of sweet and spicy.

As I said above, making this soup is very easy! All you do is add the ingredients to your blender and mix until smooth. To avoid running out of room in the carafe, blend two-thirds of your melon before adding in the remaining ingredients. This helps it all fit. Once blended, place the soup in your refrigerator until thoroughly chilled.

Before serving, I like to drizzle my soup with Vegan Crème Fraîche, which is easy to make as well, only requiring the whisking of three ingredients. Instead, you could simply use a dollop of non-dairy yogurt. It is also nice to add a couple of slices of fresh jalepeño, but that’s only for looks and not necessary.

If you find this recipe as tasty as I do, let me know by leaving a comment below, or take a pic of yours and tag me on Instagram, @veggiesattiffanis.

Print Chilled Honeydew-Jalepeño Soup This sweet and spicy chilled soup is tasty and refreshing in the summer heat! Easy-to-make with only five ingredients and without any cooking required! Prep Time 10 minutes Servings 7 cups (approximately) Author Tiffani Wells Ingredients 9 cups honeydew melon My melon weighed about 6 lb before cutting open.

2 jalapeños, stems removed With or without seeds depending on how much spice you would like.

1 1/2 cups *unsweetened, plain non-dairy yogurt

1/4 cups + 2 Tbsp blue agave

1 lime, juiced Optional toppings... **Vegan Crème Fraîche, recommended (recipe in notes)

non-dairy yogurt (only if not using the crème fraîche)

jalapeño slices Instructions Add about 1/2 - 3/4 the honeydew to your blender and blend until smooth. Now add the remaining ingredients (including the rest of your melon) to the blender and blend again on high until smooth. Transfer to refrigerator until soup is completely chilled.

To serve, pour soup into bowls and if desired, top with either vegan crème fraîche (recipe in notes) or more non-dairy yogurt, and/or fresh jalapeño slices. Enjoy! Notes *I used plain, unsweetened, non-dairy yogurt made by Kite Hill, which is made from almonds. If you use coconut yogurt your soup may have a slightly coconutty taste, which may actually taste good but will make the soup have a runnier texture. I haven't tried this recipe made with soy yogurt, but anything with a thicker consistency is suggested. ** Find my recipe for Vegan Crème Fraîche here

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