Cantaloupe-Basil Soup

Fruit may not be the first ingredient you think of when it comes to soup, but pureed with coconut milk, basil, and peppers, cantaloupe is a soup stand-out. This bright, sweet-savory dish is delicious with Asian food. Don't have basil? Substitute mint or cilantro for an equally refreshing result.

Jenna Helwig

Cantaloupe-Basil Soup

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    1 cantaloupe, cut into 1-inch cubes 2 tablespoons chopped basil
    1 cup light coconut milk 2 teaspoons finely chopped jalapeno pepper
    juice of two limes 1 teaspoon salt


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    • 1

      Place all of the ingredients in the food processor and process until smooth. Taste for seasoning and add more salt, lime juice, or jalapeno pepper if desired.

    • 2

      Chill for at least four hours before serving.

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