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!