Cold melon and cucumber soup

Prep time 15 min Total time 15 min Serves 6

I adore cold soups during the summer: they're quick to prep, light, refreshing, and healthy!

Cucumber is often comined with honeydew, but I had a cantalopue this week in my Lufa Farms basket and tested this recipe using that. It's just as good!

The basil adds just a little bit more in the way of freshness and flavor. Basil is one of my favorite herbs; I can spend hours with my nose submerged in a basil plant. :-)

Bon appétit!

  • 1 cantaloupe
  • 1 English cucumber
  • 1 shallot
  • Juice from 1 lime
  • 15 basil leaves
  • 2 tablespoons olive oil
  • 1 pinch cayenne pepper

Instructions

  1. Peel the melon and cut into cubes. Peel and cut the cucumber in half to deseed, then cut into small chunks.
  2. Dice the shallot.
  3. Add all ingredients to a food processor or blender and blend.
  4. Add salt and pepper to taste.
  5. Refrigerate for several hours before serving.