May 20, 2014
Cantaloupe Soup
Florence
Course Soup
Cuisine American
- 1 medium cantaloupe cleaned, diced
- 1 cucumber peeled, seeds removed, and diced
- 1/2 cup plain Greek yogurt
- 1/2 tsp fresh grated ginger
- 2 Tbsp fresh basil
- 2 tsp fresh mint
- 2 tsp olive oil
- 1/4 tsp white wine vinegar
- dash cayenne
Put all ingredients in food processor and pulse until smooth.
Place in bowl and refrigerate for approximately 1 hour for flavor blending.
Remove from refrigerator and stir. Server cold. Place a dollop of yogurt and mint on a garnish.
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