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Cucumber Melon Soup with Mint

May 31, 2009

melon soup

This is the dish I brought to our May potluck, Vegans Who Brunch. It’s been a favorite in our house since I first made it in April and I’ve already made it several times. It’s a perfect dish for summer because it’s light and refreshing and doesn’t require any cooking! I’d like to play around with creating a raw version of this. Maybe coconut or almonds could replace the yogurt..? I’ll be sure to share the recipe if I get it figured out.

You will need:

1 1/2 C soygurt (plain or vanilla)
1 medium English cucumber, peeled and rough chopped
2 C ripe honeydew melon, rough chopped
1/4 C fresh mint
pinch of salt

Method:

Combine cucumber, soygurt, mint and pinch of salt in food processor or blender and puree. Pour into a bowl. Puree honeydew melon and add to cucumber puree. Stir to combine. Chill. Serve in individual glasses or bowls and garnish with fresh strawberries (optional). Enjoy!

*Cross posted from Spovegan*

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