Author Notes
This refreshing summer soup is a great starter for dinner on a warm summer evening. ~Martine —Petit World Citizen
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Ingredients
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2 cups
cantaloupe melon, cut in chunks
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2 cups
soft tofu, divided
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1 teaspoon
ginger, grated
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1/2 teaspoon
gluten-free Tamari sauce, divided
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2 cups
honeydew melon, cut in chunks
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1 teaspoon
mint, chopped
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small pinches
salt and pepper, optional
Directions
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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.
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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.
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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!
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