Retirez les pépins du melon. Récupérez sa chair, coupez-la en morceaux. Epluchez la moitié de concombre et détaillez-le en grosses lamelles. Eplucez et émincez la gousse d'ail.
Jetez ces ingrédients préparés dans le bol d'un blender. Versez-y le vinaigre et l'huile d'olive. Salez et poivrez. Mixez le tout jusqu'à l'obtention d'une soupe lisse et épaisse.
Ciselez la menthe et ajoutez-la à la préparation. Disposez au frais pendant au moins trente minutes avant de servir dans des bols.
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