Cantaloupe Soup with Raw Beet Salad
Melon soup that can be served cold or at room temperature is great for breakfast
Servings: 4 servings
- 3 tablespoons extra-virgin olive oil divided
- 1 teaspoon white balsamic or white wine vinegar
- 1/2 teaspoon salt divided
- 1 medium raw beet peeled and grated
- 4 cups tightly packed cubed fresh cantaloupe
- 1 cup water
In a small bowl, whisk together 1-1/2 tablespoons olive oil, vinegar and 1/4 teaspoon salt. Add grated beets and mix well. Set aside.
In a blender, place cantaloupe, water, remaining 1/4 teaspoon salt and remaining 1-1/2 tablespoons olive oil. Blend for about 3 minutes or until silky smooth.
Pour the soup into four bowls. Spoon equal portions of beet salad into center of each bowl and serve immediately.
Serving: 0g | Calories: 155kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 282mg | Potassium: 0mg | Fiber: 2g | Sugar: 14g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 14g