
Chilled Cantaloupe and Cucumber Soup
What do you do with fresh, ripe cantaloupes and cucumbers from the farmers market? Try a chilled soup, perfect for a steamy Southern night.
Ingredients:
- 2 cups of ripe cantaloupe cut into 1-inch chunks
- 1 cup of cucumber, washed well and cut into chunks with peel
- ¼ cup of fresh basil
- 2 T fresh lime juice and 1 t lime zest
- 1/3 c Plain Greek Yogurt
- 1 t sriracha
- 1 t chili powder
- Chopped Pistachios and chopped basil to garnish
Directions:
- Place all ingredients except garnishes in a high-speed blender like a Vitamix. Blend until pureed.
- Place in the refrigerator for at least 2 hours to chill.
- Serve chilled, topped with a dollop of yogurt, chopped pistachios, and chopped basil.