Cantaloupe Soup with Raw Beet Salad
Melon soup that can be served cold or at room temperature is great for breakfast
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings 4 servings
Calories 155 kcal
extra-virgin olive oil
white balsamic or white wine vinegar
peeled and grated
tightly packed cubed fresh cantaloupe
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.