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- Makes 5 cups
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Fresh and sweet, this chilled soup makes a delicious dessert. We recommend using almond or rice milk, as both are thinner than other plant-based milk options, and they feature a slightly sweet taste that pairs well with the fruit in this dish. Looking for more refreshing, fruit-packed goodness? Check out our 15-minute Summer Celebration Fruit Bowls.
Ingredients
- 6 cups 1-inch pieces cantaloupe
- ½ cup unsweetened almond or rice milk
- 2 tablespoons lime juice
- ½ teaspoon grated fresh ginger
- ½ cup chopped, peeled, and seeded cucumber
- Sea salt, to taste
- 2 tablespoons finely snipped fresh basil
Instructions
- In a blender combine cantaloupe, almond milk, lime juice, and ginger. Cover and blend until smooth. Add cucumber; cover and blend until smooth. Season with salt. Stir in basil. Cover and chill at least 2 hours (up to 5 hours).
- Top servings with additional cucumber and basil.
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