A delicious summertime menu item! Honeydew melon soup with blackberry salsa and cumin (essential oil) infused oil.
It’s always been interesting how our recipes get created. When we initially started the food blog, the biggest worry was, “Where will my recipes come from? What if I am not original enough!?”
The answer to that question is: you never know; it could come from anywhere. Creative lightning can hit at any time!
At a summer backyard gathering, a guest starts telling our group about this honeydew melon and avocado soup he made the other night with his wife, which they found delicious. Five seconds later, my head was filling with ideas on how to recreate this recipe myself, but with a unique twist of my own.
Now, I tell myself to relax, because the ideas will flow naturally when you least expect them.
Cold summer soups are a favorite of mine. In one bowl, you get fresh, uncooked summer ingredients loaded with enzymes and nutrients. The only problem is a pureed soup can have that “baby food” texture that is not appealing.
Topping the soup with a salsa of blackberry, cucumber, and mint plus a handful of pea shoots added a crunchy and refreshing consistency that made the soup more palatable. Plus, it makes the soup look beautiful and way more appealing!
Next time you have a summer dinner party, make this an easy first course and your guests will be super impressed!
Chilled Honeydew Melon Soup with Blackberry Salsa and Cumin Oil
Ingredients
- 1/2 large honeydew melon, cut into 1-inch pieces
- 1 avocado
- 1 whole jalapeno
- 1/2 cucumber
- 1/4 cup mint leaves
- 1/2 cup water
- 1/2 lime, juiced
- 1/2 teaspoon cayenne
- Salt, to taste
Blackberry Salsa
- 1 cup fresh blackberries, halved
- 1/2 cucumber, chopped small
- 2 tablespoons mint, chopped
- 1 tablespoon lime juice
- Salt and pepper, to taste
Cumin Oil
- 1/3 cup olive oil
- 1 drop doTERRA cumin oil*
Instructions
- Place all ingredients in a blender and blend until smooth.
- Serve chilled with blackberry salsa, cumin oil and fesh pea sprouts. (optional)
Notes
- If you do not want to use essential oils, add 1/2 teaspoon of cumin powder to olive oil.
