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Cantaloupe Soup with Raw Beet Salad

Cantaloupe Soup with Raw Beet Salad

Melon soup that can be served cold or at room temperature is great for breakfast
Course Soups and Stews
Cuisine American
Keyword cold melon soup, easy breakfast recipes
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings 4 servings
Calories 155 kcal
Author Adapted from Cuisine Ni├žoise: Sun-Kissed Cooking from the French Riviera by Hillary Davis

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Pour the soup into four bowls. Spoon equal portions of beet salad into center of each bowl and serve immediately.