I’ve gathered several recipes that I’d like to make using ingredients from my garden from books, blogs, and magazines.
Slowly but surely, I’m harvesting herbs, kale, rhubarb, peppers, cucumbers, and tomatoes from the garden. We’ve got hundreds of tomatoes in the garden but only a handful are red, most of them are still green. There are soooo many tomato recipes I’m dying to make – hopefully it won’t be long….
I’ve had my eye on this Melon Basil Soup recipe for quite some time and I finally gathered enough fresh basil leaves to make it!
I’m not sure what the rest of the country looks like, but here in Denver we are still experiencing 90 degree days. Summer is not over yet (even though most kids are back in school – gah)!! This soup is really refreshing on a hot summer day, it can be served chilled or at room temperature-ish. I don’t see why you couldn’t pack it for a picnic or even a camping trip. It’d also be great to serve at parties. For me, I keep it around to curb my sweet tooth or for a refreshing treat after a long, hot hike in the mountains.
- ½ honeydew melon, peeled, seeded and chopped
- 1 cucumber, peeled and chopped
- 1 cup fresh basil leaves
- ½ ripe avocado
- ¼ cup lime juice, fresh squeezed
- 1 teaspoon seat salt
- In a blender or a food processor, add all ingredients and purée until completely smooth.
- Strain the purée through a strainer with the smallest holes you have available over a bowl.
- Serve chilled or at room temperature.
The original recipe for this soup recommends that you strain it through a fine mesh sieve which would remove the basil leaves. I didm;t do that – I enjoy the look (and taste!) of the speckled basil leaves throughout the soup – and they certainly don’t ruin the consistency of the soup at all.