Chilled Cucumber Melon Herb Soup - Pairing: 2024 Roberts Ranch Sauvignon Blanc.

This month we’re sharing our crowd-pleasing Soup Course from the July 2025 French Worker’s Lunch.

Pour this Cucumber Melon Herb Soup tableside for a special touch. Photo: G. Vendryes

This light and refreshing soup is a cool surprise for hot summer days. The melange of savory and sweet is sure to please!

Suggested Pairing: chilled Roberts Ranch 2024 Sauvignon Blanc

Ingredients

SERVINGS: 1 Quart - serves 4

2 English Cucumbers, halved and seeded

1 1/2 C. (full fat) Greek yoghurt

1 1/2 T. freshly squeezed Meyer lemon juice

1/4 small Shallot, peeled and chopped

1/4 clove Garlic, peeled and crushed

1/4 oz. fresh Dill, stems removed, chopped

1/4 oz. fresh flat leaf Parsley, stems removed, chopped

1 1/2 T. fresh Tarragon, stems removed, chopped

6 small fresh Mint leaves, chopped

1/4 C. extra virgin Olive Oil

3/4 C. Buttermilk

1/2 t. Kosher salt

1/4 t. White pepper

Dash of dried Coriander

Garnish

1 C. Honey Dew Melon (1/4 in, dice)

1 C. Cantaloupe Melon (1/4 in. Dice)

1/2 C. Seeded English Cucumbers (1/4 in. Dice)

Edible flower petals (borage or scented pelargonium geranium)

Preparation

Add all ingredients, except garnishes, into the blender. Purée thoroughly, blending multiple times as needed, to achieve a smooth and creamy consistency. Taste and adjust seasoning as desired.

For the best flavor, refrigerate 12-24 hours.

To serve, add 1/8-1/4 cup of each of the melon dice and a tablespoon of the cucumber dice with a sprinkle of edible flower petals to the bottom of the bowl. Present bowl with the garnish to your guests at table and then pour the soup (about 1 C.) around the garnish from a pitcher tableside for a a special presentation!

Leftovers keep nicely for several days in the refrigerator, so you may want to double the recipe!

Recipe inspired by a soup from Chef Christopher Gadulka at Sylvan Table

Melon and edible flower garnish for Cucumber Melon Herb Soup. Photo: G. Vendryes