When melons are at their peak in summer, this perfectly balanced soup is restoring and energizing. Melons are rich in nutrients and can give a boost to the immune system
Prep time: 15 minutes
1 cantaloupe or other melon
1/2 can cold coconut milk, unsweetened
1 tsp.fresh grated ginger
1/4 tsp. grated turmeric
1/8 tsp sea salt
1 tsp lemon juice
dash of white pepper
6-8 ice cubes
Mint or parsley for garnish
Cut melon in half, and take out all the seeds. Scoop most of the melon out of each half, to make a deep bowl to hold the soup. Cut 1/2 cup of the melon into small cubes, set aside. The rest of the melon goes into the blender to make the soup.
In a blender, put the melon, ginger, coconut milk, salt, pepper, lemon juice and ice cubes. Blend well. Pour soup into cut melon bowls. Add cut up melon cubes. Add grated turmeric on top. Garnish with mint or parsley.
Cooks note: Can keep up to 4 days in the refrigerator.