A perfect dessert soup to make in July, when melons are at their sweetest. This makes a refreshing finish to a grilled meal.

　　

Ingredients

6 servings

　　3 cups watermelon, cut into 1/2-inch dice and seeded

　　3 cups honeydew melon, cut into 1/2-inch dice

　　1 medium cantaloupe, very ripe, seeded and cut into large chunks

　　1 pint vanilla or lemon nondairy ice cream

　　2 cups orange juice, preferably fresh

　　Blueberries for garnish

　　Fresh mint leaves for garnish

　　

Step 1

To make part of this soup ahead of time, prepare the watermelon and honeydew as directed, combine in a mixing bowl, then cover and refrigerate. Place the cantaloupe chunks in a separate container. Cover and chill for an hour or more.

　　

Step 2

Just before serving, combine the cantaloupe, nondairy ice cream, and orange juice in a food processor and process, in batches if necessary, until smoothly pureed.

　　

Step 3

Divide among 6 serving bowls. Place approximately 1 cup of the watermelon and honeydew mixture in each. Scatter some blueberries over the top of each serving and garnish with 2 or 3 mint leaves.

　　

Nutrition Information

Step 4

Per serving:

　　

Step 5

Calories: 223

　　

Step 6

Total fat: 5g

　　

Step 7

Protein: 3g

　　

Step 8

Fiber: 2g

　　

Step 9

Carbohydrate: 43g

　　

Step 10

Cholesterol: 0mg

　　

Step 11

Sodium: 120mg

　　Vegan Soups and Hearty Stews for All Seasons