Soup with melon, feta cheese and oregano

A quick cold soup with melon, feta cheese and oregano :-) because even if the ingredients appear incredible they couple well together! To try it as soon as possible while there are still good melons out there :-)

In two words:

“Who told me that the sail would not be shred one day, and that I would be convinced that I dreamt everything I had done and that I did everything I had dreamed”.

To Start...

difficulty easy
preparation-5’ + 30’ (in the fridge)
cooking - no cooking
serves - 2  


  • 1 small melon
  • 30gr of feta cheese
  • 2 teaspoons of olive oil
  • 1-2 pinches of fleur de sel or coarse salt
  • 3 turn mills of Kampot black pepper
  • a bit of oregano
  • 50ml of cold water


  • Wash the melon and slice in it in half
  • Remove its seeds by using a teaspoon
  • Use the teaspoon to remove completely its flesh and put it in an electric chopper
  • Mix the flesh of the melon until you have a pulp
  • Add the pulp into a bowl
  • Pour cold water and stir with a tablespoon; you should obtain a soup texture and if needed add a bit more of cold water
  • Cover the bowl and put it in the refrigerator for 30’
  • At the time to serve (*), divide the soup in half and pour:
    • the olive oil
    • salt and pepper
  • Slice the feta cheese in half and then dice it in small cubes (15gr per portion)
  • Sprinkle the feta cheese on top and sprinkle some oregano
  • When you are ready to eat the soup, don’t forget to bring everything together with the spoon; enjoy!


A recipe in the book Mallet J.-F, Simplissime : le livre de cuisine light, Vanves, Hachette cuisine, 2016 (**)

(*) If you are alone, you can keep one half of the melon soup in the refrigerator and season it later on 

(**) I will put you the exact reference as soon as I have access to my book again.

o-o C'est si bon ! o-o

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