Monday, August 15, 2011

Chilled Cantaloupe Soup

Each and every summer time just gets away from me.  I know its been unforgivably long since my last post and for that I am truly sorry.  It must have been terrible going without awesome vegan food. :P

Things have gotten pleasantly busy over the last month.  Fortunately I have had some spare time to cook delicious vegan things which I will attempt to share with you as often as possible as we reach towards the end of summer.  I made this soup during a particularly hot week and it was incredibly refreshing.   This can be served in a traditional bowl, or in shot glasses as "shooters" which is a good appetizer.  I personally just like how easy it is and how people seemed to be impressed and curious about it at the same time. 

Chilled Cantaloupe Soup:
2 small cantaloupes, peeled, cut in chunks
1 t. dried tarragon flakes
Juice of two large limes
1/3 C Fresh cilantro, packed
2 small shallots
1 t salt, or to taste

1. Sweat the shallots making sure to not let them brown at all.
2. Add all ingredients in a blender and blend until very smooth.
3. Refrigerate a few hours to overnight to allow the flavors to mingle. Taste and adjust spices/lime to your liking. Serve chilled.

Notes: DO NOT use onion in place of the shallots, the soup comes out tasting like vomit :( Also feel free to be generous with the lime and cilantro. Enjoy!

 Here is the photo I promised of the banana ice cream! Mine is topped with chocolate chips and blueberries but there are many many toppings that are delicious!

1 comment:

  1. I think I need to taste-test the banana ice cream. With cherries and walnuts whynot?