Soupe Aux Deux Melons (Two Melons Soup)
Serves 4-6
2 cups cantaloupe melon, cut in chunks
2 cups silken (soft) tofu, divided
1 teaspoon ginger, grated
2 cups honeydew melon, cut in chunks
1 teaspoon fresh mint, chopped (keep a few leaves for garnish)
½ teaspoon gluten-free Tamari sauce or vegan Worcestershire sauce, divided (optional)
Salt and pepper (optional)
Sweetener (honey, sugar, agave, etc) of choice (optional)
In a high speed blender or food processor, purée cantaloupe and 1 cup of tofu. Add ginger, ¼ teaspoon Tamari sauce, and a small pinch of salt and pepper. Pour into a container and refrigerate cantaloupe mixture for at least one hour.
Rinse blender or processor and repeat the same process with the honeydew: purée honeydew with tofu, add mint, Tamari sauce, and a tiny pinch of salt and pepper. Pour into another container and refrigerate honeydew mixture for at least one hour.
To serve, carefully pour the two purées of the melons simultaneously in individual bowls. Use a knife, to delicately create a motif and garnish with mint or melons if you’d like. Enjoy!
Notes:
Plain yogurt can be used instead of tofu, if you prefer.
The recipe can be made without the Tamari or salt and pepper if you prefer.
Be sure to use ripe melons, as it will impact the flavor and sweetness.
If you use ripe melons they should be sweet enough for this recipe. However, if you’d like this soup to be a little sweeter, feel free to use your sweetener to your liking.
For garnish and added contrast, I like to purée an extra ¼ cup or so of just cantaloupe and swirl it in the mixed soup.
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