In a blender or food processor, add all the ingredients except the olive oil. You can adjust the amount of cucumber to your taste. Blend until completely smooth.

Once blended, slowly add the olive oil while blending to create a slight emulsion, which will give the soup a vibrant color.

While the soup is blending, use a melon baller to make melon pearls. If you don't have a melon baller, cut the melon into cubes. Save any leftover melon to use in another recipe, like avocado and melon soup!

For a smoother texture, strain the soup through a fine mesh sieve if you like. Chill in the refrigerator for about 6 hours or overnight to let the flavors develop.

Serve the soup in a bowl and place the melon pearls or cubes in the center. Enjoy!