Make dairy-free chilled melon soup, low-carb, vegan, and refreshing. A healthy quick, gluten-free summer starter.
Equipment
- Blender
Ingredients
- 1 lb melon approx. 500g
- 1 oz raw cashews approx. 25g
- ½ tbsp apple cider vinegar
- ¼ cup water
- 1 pinch sea salt
- 1 pinch white pepper
- Toasted sesame seeds for garnish
- Fresh mint leaves for garnish
- Extra Virgin Olive Oil EVOO (for drizzling)
Instructions
Soak the cashews: This recipe is incredibly simple, but you do need to plan ahead slightly. Soak the raw cashews in water for at least 2 hours before blending. For an even creamier texture, soak them overnight in the refrigerator. Drain before using.
Prep the melon: Cut two thick slices of melon, remove the seeds, and cut off the rind. You will need between 14 oz and 1 lb (400–500 g) of clean melon flesh.
Blend: Add the cubed melon, drained cashews, apple cider vinegar, water, sea salt, and white pepper to a high-speed blender. Blend until completely smooth and creamy.
Taste and adjust: Taste the soup and adjust the seasoning if needed. You can add a splash more vinegar if you prefer a tangier kick, or tweak the salt and pepper to your liking.
Chill: Transfer the soup to the refrigerator. It is best served ice-cold.
Serve and garnish: Pour the soup into small bowls or glasses (smaller portions are recommended for this refreshing starter). Garnish with a sprinkle of toasted sesame seeds, fresh mint leaves, and a few drops of high-quality EVOO. Enjoy!
Fresh mint leaves (for garnish)
Extra Virgin Olive Oil (EVOO) (for drizzling)
