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Cantaloupe-Cucumber Soup
From Statesboro Market2Go
<p>A chilled vegan summer dessert soup! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: forksoverknives.com (Entered by Ariana Giddens)
Serves: 5 cups
Vegan!
Ingredients
6 cups
Cantaloupe (cut into small pieces)
1/2 cup
Unsweetened almond or rice milk
2 tablespoons
Lime juice
1/2 teaspoon
Grated fresh ginger
1/2 cup
Cucumber (chopped, peeled, and seeded)
Sea salt to taste
2 tablespoons
Fresh basil (snipped) (plus some for garnish)
Step by Step Instructions
- Blend the cantaloupe, almond or rice milk, lime juice, and ginger in a blender until smooth. Taste and season with sea salt
- Stir in the basil, then cover and chill for 2 to 5 hours.
- Serve garnished with cucumber and additional basil.