Easy Cantaloupe Recipe — Cantaloupe Basil Soup

Cantaloupe Basil Soup

Remove the seeds from a can­taloupe.  Scoop out a dozen mel­on balls and set aside lat­er to gar­nish.  Then cut out the rest of the flesh and place it in a food proces­sor (a blender will work too).

In a small sauce pan, com­bine ¼ cup water with 1 table­spoon sug­ar and the zest of a lime (use an organ­ic lime, oth­er­wise the peel is evil).  Bring it to a boil, and then sim­mer for a few min­utes.

Add the sug­ar-lime-water mix­ture to the can­taloupe along with the juice from the lime, process until smooth.

(When I pre­pared this recipe I used a blender and I couldn’t get the lime zest com­plete­ly pul­ver­ized into the liq­uid.  So I strained it after I blend­ed it).

Shred 6–7 basil leaves and stir them into the liq­uid.

Chill.

Use the mel­on balls you set aside as a gar­nish when you’re ready to serve.

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About Aaron Bynen

Aaron is a health conscious individual living in the Pacific Northwest.

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