Cantaloupe Soup with Raw Beet Salad
Melon soup that can be served cold or at room temperature is great for breakfast
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
- 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.
Nutrition Info Per Serving
Nutrition Facts
Cantaloupe Soup with Raw Beet Salad
Serving Size
0 g
Amount per Serving
Calories
155
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
10
%
Trans Fat
0
g
Polyunsaturated Fat
0
g
Monounsaturated Fat
0
g
Cholesterol
0
mg
0
%
Sodium
282
mg
12
%
Potassium
0
mg
0
%
Carbohydrates
16
g
5
%
Fiber
2
g
8
%
Sugar
14
g
16
%
Protein
2
g
4
%
Vitamin A
0
IU
0
%
Vitamin C
0
mg
0
%
Calcium
0
mg
0
%
Iron
0
mg
0
%
Net carbs
14
g
* Percent Daily Values are based on a 2000 calorie diet.