Chilled Catalina Cantaloupe Soup

 
6 cups cantaloupe, cut into 1/2-inch cubes
1/2 cup orange juice
3 T. lemon juice
1 cup plain soy yogurt
2 T. brown rice syrup
Garnishes: edible flowers (such as pansies or nasturtiums) or thin slices of melon
 

In a blender or food processor, combine the cantaloupe, orange juice, and lemon juice, and blend well to form a smooth puree. Transfer the mixture to a glass bowl and whisk in the soy yogurt and brown rice syrup. Cover and chill for several hours. Garnish individual servings with a few edible flowers or slices of melon.

Yield: 6 Cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett