Chilled Melon Basil Soup

Prep Time: 15

Total Time: 15

Servings: servings

Course: Appetizer, Side Dish, Snack

Author: Heather Nicholds

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!

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