Cantaloupe-Cucumber Soup
Perfect as an appetizer or a light dessert, the sweet melon in this chilled soup tastes like summer in a bowl. Add in some spicy grated ginger, refreshing cucumber, and peppery basil to really kick the flavor profile up a notch.
Fresh and sweet, this chilled soup makes a delicious dessert. We recommend using almond or rice milk, as both are thinner than other plant-based milk options, and they feature a slightly sweet taste that pairs well with the fruit in this dish.
INGREDIENTS
- 6 cups 1-inch pieces cantaloupe
- ½ cup unsweetened almond or rice milk
- 2 tablespoons lime juice
- ½ teaspoon grated fresh ginger
- ½ cup chopped, peeled, and seeded cucumber
- Sea salt, to taste
- 2 tablespoons finely snipped fresh basil
INSTRUCTIONS
- In a blender combine cantaloupe, almond milk, lime juice, and ginger. Cover and blend until smooth. Add cucumber; cover and blend until smooth. Season with salt. Stir in basil. Cover and chill at least 2 hours (up to 5 hours).
- Top servings with additional cucumber and basil.
Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-no-cook-meals/
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