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Chilled Cantaloupe Soup
Chilled Cantaloupe Soup

One of our most talked about recipes of all time is our Curried Carrot Soup. It’s a big hit especially during Purification weekends when we recommend consuming only veggies and fruits with a small amount of oil for added flavor and healthy fat.

Purification is all about allowing your digestive system to rest so that the other organs and systems in your body can also heal and be rejuvenated. It’s also a way to fill your body with living enzymes, which we like to call the spark plugs of the body. Enzymes are the catalysts for just about every action the body does. Needless to say, they’re pretty important to our health!

The good news is you don’t need to be on a cleanse or a purifying weekend in order to get these benefits – you can start right now by trying our new Chilled Cantaloupe Soup! 

It’s the perfect mix between the sweet and juicy fruits and the savory depth of onions and herbs.

Plus there are a million ways to enjoy it. It would make a delightful breakfast, lunch, or dinner, just be sure to enjoy it alone on an empty stomach so as to stay with food combining principles.

Like all our recipes, this soup is delicious and good for you! The antioxidants found in fresh melon and stone fruit (that’s a fancy name for fruits containing pits) are, like most perfectly ripe fruit, among the highest we can find.

Cantaloupe is 30 times higher than oranges in beta-carotene and its vitamin C levels top the charts too.

Shallots and coconut oil are both blood sugar stabilizing and also antibacterial. Even the herbs sprinkled on top support immunity!

Although summer might not be the typical time to catch a cold, eating this soup can help ward off any out-of-season sniffles and help strengthen your immune system for the coming months ahead. 

Enjoy the soup!

Chilled Cantaloupe Soup

Yield: 3 cups

Ingredients:

1 TB. coconut oil
¼ cup shallots (about 1 shallot), minced
1 medium cantaloupe, peeled, seeded, and chopped
2 nectarines or peaches, peeled, pitted, and chopped
1 TB. rice or white wine vinegar
1 TB. lemon juice
1 tsp. fresh ginger, minced
¼ tsp. sea salt
Fresh dill, chopped (optional)
Fresh mint, chopped (optional)
Fresh basil, chopped (optional)

Directions:

In a small saucepan over medium heat, warm coconut oil. Add shallot, and sauté for about 2 minutes or until tender. Remove from heat and let cool for a few minutes.

Meanwhile, in a high-speed blender or a food processor fitted with an S-blade, blend the cantaloupe and nectarines or peaches until creamy. Add vinegar, lemon juice, ginger, and sea salt. Blend until well mixed. Using a spatula, scrape the coconut oil and shallots into the blender, use the spatula to push the contents down, and blend for another 30 seconds.

Refrigerate for at least 30 minutes and serve chilled with a fresh herb garnish.

Store soup in the refrigerator for up to 3 days or in freezer for 2 months. Thaw in refrigerator and re-blend before serving.

Jo Schaalman and Jules Peláez are co-authors of two books The Conscious Cleanse: Lose Weight, Heal Your Body and Transform Your Life in 14 Days, a best-selling, step-by-step guide to help you live your most vibrant life and their brand new The Conscious Cleanse Cookbook! Together they’ve led thousands of people through their online supported cleanse through their accessible and light-hearted approach. They’ve been dubbed “the real deal” by founder and chief creative director Bobbi Brown, of Bobbi Brown Cosmetics, beauty editor of the TODAY show.


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