Chilled Cantaloupe Soup

A perfect soup for the hot summer days. The delicate flavors of mint and cantaloupe, with a hint of ginger, cut through the heat and make for a lovely and light dinner outside.

Ingredients

• 1 medium cantaloupe, peeled and cubed
• 1/2 cup fresh mint leaves, washed
• 1/2 cup of unflavored almond milk
• 1/2 inch piece of ginger, peeled
• 1 tsp agave

Directions

1. Place all the ingredients in a blender (we really like our Vitamix) and blend until smooth. [Note that it will take on a light green color.]
2. Move to the refrigerator and chill for at least an hour, and up to 2 days. [Note: the longer it sits, the more the soup will separate, so stir a bit before serving.]
3. Serve garnished with fresh mint and, if desired, a dollop of plain yogurt.