Cream of Honeydew Soup
Fruit soups are the easiest soups to make…and they’re also the most refreshing summer dessert I can think of. You only need two basic ingredients and two optional ones: fruit and cream/coconut cream, spices or herbs, and a natural sweetener like honey or raw agave (which you won’t even need if you’re using ripe fruit).
For Cream of Honeydew Soup, I simply chopped a very-ripe honeydew into chunks and then blended it with a shot of dairy cream. A sprig of mint topped it off. Other great options would be tropical fruits (pineapple, mango, banana, etc.) blended with coconut cream. Strawberries pairs well with thinly-sliced basil; bananas could take on an entirely different character with cinnamon and ginger. Truly adventurous soup-makers might like to try apple and orange juice blended with fresh cucumber and a handful of parsley.
Whether you’re making soups, smoothies, salads, or salsas, summer is a fantastic time to try your hand at combining fruits with fresh herbs. Just be sure to get whole coconut milk, not one labeled “light” — the latter comes from the second pressing and won’t contain any cream.
Note: the cream will rise to the top in a can of whole, first-pressing coconut milk. You can either spoon it out and use it as cream, stir it back into the milk, or thin it yourself by adding water to the entire contents of the can…all of which makes whole coconut milk a much more economical choice than the watered-down variety. Why pay someone else to put water in your milk? Same goes for whole dairy milk vs. skim.
Enjoy your cool soups in the hot sun!
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Tags: cream, fruit soup, soup, summer
