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