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!