This refreshing summer soup is a great starter for dinner on a warm summer evening. ~Martine —Petit World Citizen
cantaloupe melon, cut in chunks
soft tofu, divided
gluten-free Tamari sauce, divided
honeydew melon, cut in chunks
salt and pepper, optional
In This Recipe
In a high speed blender or food processor, purée cantaloupe and 1 cup of tofu. Add ginger, 1/4 teaspoon Tamari sauce, and a tiny small pinch of salt and pepper. Pour into a container and refrigerate cantaloupe mixture for at least one hour.
Rinse blender or processor and repeat the same process with the honeydew: purée honeydew with tofu, add mint, Tamari sauce, and a tiny pinch of salt and pepper. Pour into another container and refrigerate honeydew mixture for at least one hour.
To serve, carefully pour the two purées of the melons simultaneously in individual bowls. Use a knife, to delicately create a motif and garnish with mint or melons if you'd like. Enjoy!