Go Dairy Free
Guide and Cookbook

Order Now!
Free Online Information
Home
Ask Alisa
Dairy-Free Challenge
Dairy Substitutes
Dining Out
Food and Grocery
Health Info
News
Personal Stories
Product Reviews
Recipes
The Milk-Free Blog
Dairy-Free Essentials
Cookbook & Guide
No Dairy Product Lists
Dairy-Free E-Books
Follow Go Dairy Free
Email Updates from Go Dairy Free Get Email Updates
Go Dairy Free RSS Feed Our RSS Feed
twitter Follow us on Twitter
Go Dairy Free on Facebook Join us on Facebook
Go Dairy Free on Flickr Virtual eats on Flickr
One Frugal Foodie the Dairy-Free blog One Frugal Foodie 
Dairy-Free & Fit - A Health Blog Dairy-Free & Fit
Email Updates from Go Dairy Free Contact Us
Recommended Books
Hot New Books
More Dairy Free
About Us
FAQs
More Resources



Home arrow Recipes arrow Soup arrow Cool Cucumber Melon Soup (Vegan, Gluten-Free, Soy-Free)

Cool Cucumber Melon Soup (Vegan, Gluten-Free, Soy-Free) PDF Print E-mail

Hannah Kaminsky, My Sweet Vegan & Bittersweet Blog - No, soup is certainly not a crazy way to revel in the craziness of a tumultuous and ever-changing summer! Cold soup is where it’s at, as anyone who knows how to keep cool would tell you. The options are endless and easily adjusted to the crazy, unpredictable harvest. Of course there’s the simple but satisfying gazpacho that everyone always enjoys, but what if you’re looking for sweeter fare? Something to stave away the midday munchies that won’t make you work up a sweat or weigh you down? The secret was right in front of my nose all along, or should I say, my hands! Buying cucumber melon hand lotion for the umpteenth time, I began to wonder what it might actually taste like, imagining a refreshing pool of fruity water. Perhaps such an idea actually had merit, I mused as all the ingredients sat readily on the shelves, requiring no more than a bit of reconstructing to complete the dish.

To make this simple dish, all you need to do is peel and chop one large seedless cucumber, gut and chop one honeydew melon, and throw all of the flesh into your food processor. Add in about 1 - 1 1/2 cups of almond milk, depending on how thick or thin you like it, and if your fruit isn’t terribly sweet you could also incorporate a dollop or two of agave nectar. Ladle the soup into 2 - 4 bowls and garnish with balls of watermelon, carved out with a melon baller from as much watermelon as you want (although I highly suggest that you don’t skimp, as the watermelon “dumplings” are a wonderful treat!) If you want to skip the fancy stuff and just cut it into chunks then go ahead, I won’t tell.


Quote this article on your site | Print

Be first to comment this article

Only registered users can write comments.
Please login or register.

Powered by AkoComment Tweaked Special Edition v.1.4.6
AkoComment © Copyright 2004 by Arthur Konze - www.mamboportal.com
All right reserved

 
< Prev   Next >


Advertisement
Advertisement
Advertisement

Premium Chocolatiers - Dairy-Free, Nut-Free, Gluten-Free Chocolate

Allergy Eats - Your Online Restaurant Guide

Gluten-Free and Dairy-Free Frozen Organic Pizzas

© 2012 Go Dairy Free
- Contact UsDisclaimerPrivacy PolicyCopyright FMI -
Ingredients, processes and products are subject to change by the manufacturer at any time. All products should be considered at risk for milk cross-contamination. Always contact the manufacturer prior to consumption.