Cold Cantaloupe Soup


We created a number of fresh, cold soups this past summer during our Market Meals series.  This is one of them.


3 cups
melon (peeled and cubed)
1 cup
cucumbers (peeled if you wish to maintain a golden soup colour)
1⁄4 cups
plain yogurt
1 teaspoon
fresh ginger (minced)
mint leaves
1 tablespoon
lime juice
salt and pepper (to taste)
2 tablespoons
water or coconut milk (as needed to thin the soup)


Keep all ingredients on ice as you prepare them, to keep this cold soup cold!

Add all the ingredients, except the water or coconut milk, to a food processor.  Puree.  Add water to thin the soup as necessary.

Serve chilled!