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Sweet & Lushes Chilled Cantaloupe Soup By GreenChef Alice Savorelli

Posted By Alice Savorelli On September 5, 2010 @ 5:42 pm In Recipes / Raw,Recipes / Soups & Salads | 1 Comment

Photography Alice Savorelli

Cantaloupe, cucumber and red peppers all signal the warmest summer weather. I love to eat them as much as possible during their season and this recipe gives a refreshing and unusual way to enjoy all those amazing seasonal fruits and vegetables. I instantly fell in love with this soup when I first made it three years ago, and have been making it regularly during cantaloupe season ever since. Cantaloupe is a very healthy fruit, rich in beta-carotene which turns into anti-ageing and anti-viral Vitamin A once digested. Cucumber is an excellent source of Vitamin C and contains minerals which help the body to rehydrate. Red pepper too is very high in Vitamin C, and packed with bioflavonoids and lycopene. The sweetness of ripe cantaloupe is the key to this delicious cold dish. Characterized by a distinctive spicy-fruity taste, this soup works beautifully on a hot day as an appetizer or as a quick meal. I suggest serving it in chilled bowls. The red pepper cubes add a crunchy, contrasting texture.

Makes 4 Servings

For the Recipe

1 ripe cantaloupe pulp, seeds removed, cut into cubes

2 cucumbers, peeled

1 garlic clove, peeled

2 cm fresh ginger root, peeled

3 tablespoons extra virgin olive oil

the juice of 1 lemon

2 tablespoons apple vinegar

half a teaspoon whole sea salt

ground white pepper, to taste

ground paprika, to taste

red chili powder, to taste

1 red pepper, diced

half a cup filtered water

fresh oregano, for garnish

1. In a blender, puree all the ingredients except the diced red pepper.
2. When smooth stir in the diced red pepper, divide the soup among serving bowls and drizzle with olive oil.
4. Top with extra red pepper cubes and chili powder and add some oregano if desired.
5. Serve chilled.

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