This refreshing melon cucumber soup with Thai flavourings is spicy, salty, sweet and fresh. Cut the cucumber, puree the rest, add ice cubes and enjoy! You don’t have to cook anything and it can even made a day in advance.

Thai melon cucumber soup or gazpacho

Inspiration for this soup

“Cannooooooot, Kamwoj!”, the Vietnamese and Thai cooks would scream. This echoed regularly through the kitchen in the early years of J&I when I suggested a new dish. The boundaries of their comfort zone, which consists of the authentic kitchens with which they grew up, were sometimes heavily stretched.

And the truth is… sometimes it really can’t be done, haha! How much I learned from them in those 10 years that we had J&I.

One of the successful adventurous experiments was a cold Thom Kha (coconut soup with laos) with melon and cucumber juice. I asked Ooy, the Thai cook, to make an intense Thom Kha.

“We should put a cold soup on the menu. No savoury smoothie but one with real broth.”

She made a vegan coconut soup with laos and caramelized chili paste. The pasta with charred garlic, shallot and chili had to caramelize slowly .

And the coconut broth with laos had to simmer longer than usual because we needed a concentrated and intense taste. The cold soup was also given a fragrant, green lemongrass coriander oil.

The result: a cold, creamy, aromatic coconut soup with fresh cucumber juice and sweet melon with a spicy, fragrant oil.

“For this blog I wanted to create recipe for a cold soup tasty and beautiful but without the time-consuming part. “

Thai gazpacho with melon and cucumber

Make this easy, quick and tasty gazpacho

“I don’t think any of you want to spend hours in the hot kitchen for a cold soup?”

Then try this savoury smoothie that will be in your thermos in 10 minutes and ready for your picnic date.
Although I was sceptical… This gazpacho turned out to be very, very nice.

“The melon soup has a creamy texture, is salty, spicy and just enough garlicky. The crunchy cucumber adds a nice bite to the soup.”

Make this soup if you love:

– get out of the kitchen as soon as possible during hot summer
– Thai flavourings
– ice-cold soup in the summer
– fresh and summery food
– food that can be made in advance

“Let the soup sit in the fridge for at least half an hour for a more rounded taste. “

Thai cold soup


Melon-cucumber gazpacho with Thai fish sauce


This refreshing melon cucumber soup with Thai flavourings is spicy, salty, sweet and fresh. Cut the cucumber, puree the rest, add ice cubes and enjoy! You don’t have to cook anything and it can even made a day in advance.

  • Author: Kamwoj
  • Prep Time: 15
  • Total Time: 15
  • Yield: 600 ml 2 persons 1x
  • Category: soup-starter-side dish
  • Method: cut and puree
  • Cuisine: Thais


For approximately 600 ml of soup (without ice cubes)


  • 2 tablespoon fish sauce
  • 1 or 2 red or green Thai chili peppers 1 (small bird’s eye chili peppers)
  • Small handful of Thai basil 2
  • 1 clove of garlic
  • 25 g lime juice (1 juicy lime)
  • 1 tsp sugar, not necessary if the melon is very ripe
  • 80 g cold water
  • ½ ripe cantaloupe or galia melon 3, in cubes
  • 1/2 cucumber, peeled 3

To serve:

  • ½ Spanish red chili pepper, finely chopped
  • Small leaves of Thai basil
  • Handful of ice cubes


  • Blender
  • Cooled bowls to serve soup


  1. Puree all A ingredients.
  2. Halve the cucumber lengthwise. Scrape out the seeds and add them to the melon.
  3. Place the cucumbers with the flat side on the cutting board. Cut into thin diagonal slices. Lay the slices flat but they should still overlap. Cut thin strips from the slices. Add the strings to the melon.
  4. Leave the soup in the fridge for at least half an hour. You can also make the soup a day in advance.
  5. Serve: divide the soup into 2 cooled bowls and add ice cubes. Garnish with small basil leaves and chopped chili pepper if necessary.


  1. Replace the Thai chili peppers with a little chili powder or omit chili if you don’t want the soup spicy.
  2. Replace Thai basil with regular basil if you do not have the Thai. If you want coriander instead of basil, use it sparingly. The taste of raw coriander in this fresh soup is very present. Use the rest of the bunch of Thai basil in an Eastern stir-fry dish. Put a handful of basil in the pan last, stir in a few seconds and done! Use in salads as you would with regular basil.
  3. If you use galia melon do not throw away the skin of the cucumber. Puree this with the melon for a nice green colour.

Vegan: replace fish sauce with light (if necessary gluten-free) soy sauce.

Keywords: gazpacho, summer, easy, fast, cold, cucumber, melon


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