Galia Melon and Gingered Cucumber Chilled Fruit Soup

I remember very well the first time I ever had a chilled soup… and believe it or not. it wasn’t either Vichysoisse or your traditional gazpacho. No. My introduction to cold soup came to me as a full-on adult when my ex-husband (although we weren’t even married at the time) took me to this amazing place in the Florida Keys called Little Palm Island. It was one of those places where you parked on the shore and drank colorful tropical drinks with flowers and pineapple in them while you were waiting for a boat to transport you to a Paradise Island. This particular Paradise Island came replete with an amazing chef who seemed to specialize in fruit soups, many with a potent splash of alcohol. Although nothing more was really needed to intoxicate you in a place like that. Nonetheless boozy fruit soup was a menu highlight every night we were there.

The Highlight of My Trip

That introduction set me up for life. The first night I remember we had a plum soup. Naturally there was a liberal dosing of wine in it as well. But the plums were so fresh and bursting with flavor that they stole the show. The next night we had a watermelon and peach soup… yes, I know; against every rule of food combining! But my body was so happy about that fruit soup. I think it forgot that you weren’t supposed to mix watermelon with anything else. I could have cared less. For a whole week I was literally salivating over the mere thought of my fruit soup appetizer, eager to find out what was coming next. Even thinking about it today, my mouth is watering.

I seem to remember my ex getting stricken by some dental issue on that trip that made one side of his mouth swell up so much that he looked like the Elephant Man. He didn’t even want to go to dinner. But I convinced him that, if he couldn’t eat anything else, he sure as hell could eat that delicious fruit soup. That’s what you call conniving. Because I certainly wasn’t going to miss one of those soups for anything in the world.

Not Just for Vacation Anymore!

Well, enough of that. With summer on the horizon and a whole wonderful bunch of seasonal fruits peeking up at me in the produce aisles, I think it’s about time to start whipping up some fruit soup of my own! And what better way to use the perfect little Galia melon I scored yesterday! Mixed with ginger and opting for fresh almond milk over alcohol it’s a velvety, sweet base for crispy cucumber and pungeant basil. And, after dreaming about it for so long, this was one fruit soup I wasn’t sharing with anyone! Mine, mine, mine!

Right away, I want more! Now, what will I make next?

RAW VEGAN RECIPE: Galia melon and Gingered Cucumber Chilled Fruit Soup

6 cups Galia melon, cubed ( canteloupe would also work well)

1/2 cup fresh almond milk

Juice of half a lemon

1 Tablespoon freshly grated ginger

2 cups cucumber, diced

6 large basil leaves, julienned

In a blender, combine the melon, almond milk and grated ginger in a blender and process until smooth. (This could be enough to divide between two bowls but I ate mine all by myself). Divide cucumber and basil in half for two bowls or just put them all into your own. That’s it! Fruit soup! Easy and so good!