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Cool & Light Casaba Ginger Soup with Mint

July 17, 2012

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On hot summer days, a cool refreshing melon soup can be especially delicious.

So since its 90+ outside today, and I happened to have half a casaba melon in the fridge, it seemed like the ideal time to whip up this simple cool bit of perfection.

This is drinkable without a spoon so you can serve it in a glass or mug. But if you prefer it slightly thicker & spoon worthy, cut the oj down to 2/3 cup.

And feel free to leave out the coconut oil if you’re not a fan or don’t happen to have it in your pantry. It adds a lovely note but it isn’t essential.

You’ll Need:

1/2 very ripe casaba melon, peeled & seeded

1 cup non fat Greek yogurt

1 tbs honey

1 heaping tbs coconut oil

1 cup oj

1 tbs lime juice

1 tbs minced ginger

A dozen mint leaves, plus a few more for garnish

1/2 tsp salt

Zest from 1 orange

A blender

Steps:

1. Put all ingredients (except the few mint leaves reserved for garnish) in the blender.

2. Blend til smooth.

3. Refrigerate for a few hours or serve immediately, with mint as garnish.

Serves 4

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From → Food & Cooking, Soup

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