This cold melon and avocado soup has a bright, fresh flavor is perfect for hot summer meals
This Recipe includes the following products from The Olive Groove. Click on each to see its full description.
½ large honeydew melon, diced
1/3 cup almonds, sliced & toasted
4-5 scallions, chopped
1 avocado, diced
1 Tbsp Thai Spice Seasoning
1 tsp. salt
3 Tbsp Thai Basil Olive Oil
1 Tbsp Sriracha Lime Balsamic Vinegar
1 cucumber, seeds removed, diced
½ head roasted garlic (about 8 cloves)
12-15 mint leaves, minced
1 cup vegetable broth
Reserve a few cubes of melon, cucumber, and scallions-dice smaller for added texture; set aside. In a food processor, combine all ingredients and puree until smooth. Pour soup into serving bowl and stir in the smaller diced vegetables. Garnish with chopped mint or basil.
Yield: about 3 pints
Make a few hours or a day ahead to allow flavors to fully marry. Serve cold.
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