The end of summer calls for something tasty, cool, and refreshing! Watermelon, cantaloupe, mint, and coconut yogurt are the main ingredients in this delish-dish to beat-the-heat! The recipe only takes a few minutes to make, and of course, no cooking is required!

Happy Labor Day! Summer may be coming to an end, but every place I’ve ever lived the end of summer has always been the hottest, which is why one last chilled soup is much appropriate.

I have been making this, or a soup very similar, for a couple of years now, but I finally wrote down the ingredients and amounts about a month or two ago. Making it possible to finally share it with you.

Once I finally nailed down the right amounts to all the ingredients, I waited a little bit to share this because at the time, I’d just posted my Chilled Honeydew-Jalepeño Soup and I thought two chilled soups in a row would be a bit redundant.

Along with melons, mint, and coconut yogurt, to this soup, I also add a little lime, a pinch of salt, and a half of a jalepeño, but it’s good without the jalepeño as well. The pepper, unless you happen to get an extra spicy one, isn’t enough to make this a spicy soup, but it does give it a little more flavor and makes it a little less sweet. If your soup isn’t sweet enough (for example, maybe your melons were underripe), you can also add a little agave syrup, but that’s not usually necessary.

Just like my past chilled soups, to make this is incredibly simple! Add all the ingredients to your blender and mix on high until smooth. Then place the soup in your refrigerator to chill.

Next, you will need to make your topping. The topping also only takes a couple of minutes. On this, I use my Mint Coconut Yogurt topping, just like I have on my Chilled Carrot Soup which I shared with you last summer. If you’re a fan of both carrots and ginger, I suggest checking that one out as well!

To make the topping, you combine some more coconut yogurt with more mint leaves and also add a little agave syrup. You can do this by using a hand mixer or a food processor. Alternatively, you could use the blender as you did with the soup. However, it may be too small of an amount to use in a large blender. The Mint Coconut Yogurt Topping can chill with the soup until you’re ready to serve it all up.

When serving, I find it fun to transfer the topping into a squirt bottle and get creative while distributing it onto the soup. This, of course, isn’t necessary. Not everyone enjoys that kind of stuff, and it certainly tastes the same without decoration.

I find this soup delicious, tasty, unique, and perfect for the summer. I hope you do as well, and I hope you get a chance to try it before our precious season ends. If you do and enjoy it as I do, please leave a comment below, or take a pic and tag me on Instagram, @veggiesattiffanis.