Keto Cantaloupe Gazpacho

Get up early this weekend, go to your local farmers market, and get a  delicious, in-season cantaloupe. This chilled soup is the perfect balance of sweet and savory. Keto-friendly, this will be your new afternoon snack while you soak up the sun.

Ingredients

1 small cantaloupe

1/2 cucumber, peeled and diced

2 tablespoons basil, chopped

1/2 lemon, juiced

1/2 cup olive oil

3/4 teaspoon salt

1 cup cashew milk

1 tablespoon ginger, grated or run through microplane

fresh ground pepper

Instructions

Special equipment: blender

Cut the top and bottom off of the cantaloupe. Using a sharp knife, cut down the rind lengthwise releasing the yellow flesh. You want virtually no green on the outside of the cantaloupe. Cut the cantaloupe in half, scoop and discard guts. Slice the remaining fruit into small chunks and place into blender. Add cucumber, basil, lemon juice, salt, cashew milk, ginger, and 1/2 cup of water. Blend until smooth. Add olive oil very slowly. Pour into a container and enjoy!

Garnish with lemon wheel, fresh basil, and/or mint.

Nutrition facts:
servings: 5 serving size: 6 ounces

calories: 232, fat: 22g (saturated fat: 3g), sodium: 335mg, protein: 1g, carbohydrates: 9g, sugar: 8g, fiber: 1g

Tip from Katie’s Kitchen: Get on the gazpacho train! Not only is this chilled soup refreshing in the hot weather, but by blending the ingredients raw you are retaining all of their nutrients. Play with your favorite summer vegetables to find your favorite combination!