Exploits of a Vegan Wannabe

This has been one of the hottest, most fantastic summers I can remember in a long time. It is hot when I wake up and hot when I get in bed. I absolutely love it. The air is moist and steamy in a way that almost steals your hunger. Chilled soups have been our cure all, the end all and be all. We had beautiful yellow Summer Squash and a Michigan cantaloupe that I had hoped would blend well together. Summer squash is  soft and buttery while mid Summer cantaloupe is musky and dripping with flavor. I think you are going to really love this soup as a starter, a meal or a midday snack.

Chilled Summer Squash and Melon Soup

By: S. Duquet

Ingredients

3 C Yellow Summer squash chopped ( I left out the seeds)

2 C water

1/4 tsp white pepper

A dash of cayenne pepper  (This makes a sassy soup. Reduce or add more to suit your taste.)

1/8 tsp cinnamon

2 Tbsp nutritional yeast flakes or powder

1/4  tsp liquid aminos

2 chopped cloves garlic

Juice of 1 lemon

5 1/2 C cantaloupe

Make it Happen

~Put cantaloupe and lemon juice into the food processor or blender and blend until very smooth

~Put all other ingredients into a sauce pan or small stock pot and bring to a boil. Cover, reduce heat and simmer until squash is soft.

~Add squash (not the liquid) to the processor with the melon and process until very smooth. Once it is blended you may use the liquid to create your desired texture of soup. Be careful not to burn yourself with the hot liquid.

~This soup can be enjoyed chilled or slightly warmed. I chilled mine overnight.

Every bite of this soup tastes surprising. The rich flavor feels almost undeserved for the minuscule amount of effort it takes to prepare. The sauteed veggies and the raw fruit blend to create a flavor unlike anything I have ever had. It is rich and savory while being light and fruity. Enjoy.

Have a delicious day.

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