PP Chilled Asian Honeydew Cucumber Soup
Chef: Suzanne Fellows, Chromatic Wellness
Makes: 6 lg servings or 12 small servings
Prep Time: 20 min
Cooking/Mixing Time: 1-3 min
Total Time: 25 min
INGREDIENTS
½ ripe honeydew melon, remove skin and sees and cut into chunks
1 lg cucumber, cut in large chunks
10 grapes
10 mint leaves (6 to blender, save 4 for garnish)
2 garlic cloves, peeled and chopped
Juice of 1 lime
2 T rice vinegar
¼ t dried lemon grass
Optional
½ jalapeno, chopped
½ t sea salt
DIRECTIONS
Place all ingredients into a Vitamix or heavy-duty blender. Blend for 2-3 min.
Chill in the refrigerator for 2 hrs.
Pour into bowls and garnish with mint.
TIP
Beautiful appetizer when served in tiny glass or clear plastic cups.
Suzanne is a true foodie! She has always loved to cook and entertain her family and friends. Her journey to becoming plant based, and a true believer that food is medicine, began eight years ago reading Dr. Fuhrman's book Eat to Live. The evidence-based results that she studied and then incorporated into her life proved to be beneficial. With increased energy and passion for plant-based food, she began to share this love with all of those around her. Suzanne is available for individual and group wellness coaching, plant-based lifestyle transitions, kitchen re-organizations, grocery shopping tours, and Food For Life cooking classes. You can email Suzanne at chromaticwellness@gmail.com or visit her website: Chromatic Wellness.