Summer is here!  Enjoy this melon-based dessert soup at the height of summer, when melons abound, and experiment with the different varieties available.  The amount of additional sweetener you add will depend upon the sweetness of the melon.  If you really want to impress your guests, serve with frozen melon balls immersed in the soup.  Rose water adds a distinctive floral flavor to this soup.  Recipe courtesy of The 30-Minute Vegan: Soup’s On!

Cantaloupe Rose Soup with Blueberry Cream

cantelope soup
Serves 4
Blueberry Cream
Makes 1 cup blueberry cream
1/2 cup chopped raw cashews
1/2 cup blueberries
1/2 cup coconut water or water
1/2 teaspoon vanilla extract
Pinch of ground cinnamon
Pinch of ground cardamom
Cantaloupe Soup
6 cups seeded and chopped cantaloupe (1/2 inch pieces)
2 teaspoons vanilla extract
1/4 cup coconut water or water
1/4 cup freshly squeezed lime juice
1 teaspoon culinary-grade rose water
1 tablespoon coconut nectar, pure maple syrup, or other sweetener, to taste
Pinch of sea salt
Pinch of ground cinnamon
Pinch of ground cardamom
1 cup blueberries
1. Place the cashews in a bold with ample water to cover and soak for 20 minutes.
2. Meanwhile, place all the Cantaloupe Soup ingredients, except the blueberries, in a large blender and blend until creamy.  Transfer to a bowl.
3. Prepare the cream: Drain and rinse the cashews well.  Transfer to the blender with the remaining Blueberry Cream ingredients and blend until creamy.  Transfer to a small bowl.
4. Stir the soup very well just before serving.  To serve, pour the soup into a bowl, add a dollop of the sauce, and top with the blueberries.
  • Replace the cantaloupe with honeydew, crenshaw, or other sweet melon.
  • Replace the blueberries with strawberries, papaya, or mango.
  • Feel free to omit the rosewater.