Chilled Melon Basil Soup
I created this recipe with cantaloupe melon in mind, but I think it would be equally scrumptious with honeydew - or maybe even watermelon?? Give it a try, and let me know what you think!
Servings: 4 servings
Ingredients
- 1/2 cantaloupe, or other melon - about 2 cups
- 1/4 cup cashews, soaked a few hours, unless you have a high-powered blender
- 1 lime, zested and juiced
- pinch sea salt
- 1/4 cup fresh basil
Topping
- 1/4 cucumber, finely diced
- 2 Tbsp fresh basil, finely minced
- pinch sea salt
- pinch black pepper
Serving
- 1/4 cup non-dairy yogurt, optional
Instructions
- Scoop the seeds out of the melon, and either scoop out the flesh or cut off the rind. Puree the melon, cashews, lime and a pinch of salt until smooth and creamy. Add the fresh basil, and pulse until the basil is chopped and fully incorporated but not totally pureed.
- Toss the cucumber with the basil, salt and pepper.
- Ladle a portion of soup into a small bowl or glass. If you have some, you can add a spoonful of non-dairy yogurt to swirl into the soup. Garnish with a spoonful of cucumber topping.
Nutrition
Calories: 128kcal | Carbohydrates: 16g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 21mg | Potassium: 368mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2950IU | Vitamin C: 49.5mg | Calcium: 40mg | Iron: 1.4mg
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