Marriage can be quite fun sometimes. I like to do little things like hug my husband too long so he gets squirmy and wants to be let go. The more antsy he gets the more satisfaction and chuckle I get out of it. Hehehe. But me pestering him makes him feel loved and he knows that is the intention.
What in the world does that have to do with cantaloupe soup? Well sometimes, I like to make him eat things he doesn’t think he will like to pester him. All of my beet creations and cold soup for instance. He loves to make a little face and just try a tiny bit like he thinks I’m going to give him something that tastes terrible. That’s what he did when I had him sample the cantaloupe soup. He stuck in one finger and got just a teensy tiny drop. Then he gave a smile and nod. He even polished mine off he liked it so much.
We ended up making a beach picnic last weekend and bringing our soup in little mason jars. Not your usual picnic fare but they were amazingly refreshing alongside our sandwiches and hydrating on a hot day. Just make sure you give your soup enough chilling time for the flavors to come together and thicken up nicely.
- 1 large – 4-5 cups chopped cantaloupe packed
- ½ cup cucumber, diced and seeded
- ¾ cup fat free Greek yogurt
- ½ Tablespoon packed mint
- 3 Tablespoons ginger, peeled and finely chopped
- 3 Tablespoons lemon juice
- 1 Tablespoon honey
- ½ teaspoon salt
- ½ teaspoon balsamic vinegar
- ½ cup soda water, chilled (optional)
- mint leaves for garnish
- Combine all ingredients except soda water and mint leaves in blender. Process until smooth and refrigerate, covered for several hours. It is necessary to blend the flavors and achieve the proper consistency.
- Remove from refrigerator and stir. If you desire a little fizziness and a little thinner product add up to ½ cup soda water.
- Serve, garnishing with mint and drizzling with honey.