I went for a run the other day.
And not one of those planned runs, with carefully tied laces, trendy running shorts, and a neon sweatband for good measure, but a full out sprint through downtown San Diego clad in black skinny jeans and a white lace top. My friend had a train to catch in 2 minutes and we had 6 more blocks to go. As my purse whipped around behind me and my chunky statement necklace came up to meet my jaw with each pounding step, I weaved in and out of the line of people between me and my destination. I managed to squeak out a few heavy breathed Excuse Me’s and Thank You’s along the way.
I made it to the station minimally scathed, (I can’t say the same for the innocent passerby that I mayyy have barely lightly sort-of bumped into with the force of a wrecking ball) albeit very sweaty. There’s nothing like a mid-day run through downtown in the full August heat of summer to build up a little upper lip sweat.
Sweaty and a little dusty from pounding the pavement, my friend slipped onto her train just before it zipped off.
As I walked away from the station, all I wanted was a tall glass of water and to lie down in a patch cool green grass.
That feeling right there is what this soup tastes like. It is a tall glass of water after a long run. An unexpected cool breeze on a hot and humid summer’s day. A quick dip in a calm river after a long and sweaty hike. Bliss. Pure refreshing bliss.
What is a summer soup you might ask? A summer soup requires no-heat and generally is made in a blender with the choicest fresh summer flavors. It a is no fuss no muss recipe to get you back out there in the sunshine as quickly as possible. It is the anthem of summer, the sweet taste of summer’s best. This is summer soup.
Let’s talk priorities for a second, okay? Okay.
Fresh ingredients are paramount. If you are making this soup, promise me you’ll choose only the cream of the crop, por favor. Since there are so few ingredients and they’re not cooked, we have to have the brightest, juiciest, and most flavorful produce.
And LUCK OF ALL LUCKS, these ingredients are in season and can most likely be found at your local farmers market. When it comes to the best produce money can buy, the farmer’s market takes the cake. If you can, pick up your fruit and veg for this recipe there. You’ll thank me when you taste the cooling, fruity, energizing, sweet, light and crisp end result. I could go on… but I thought it best to limit my adjectives to a mere seven.Print
This recipe is filled with the summer flavors of cucumber, melon, and fresh herbs. The avocado creates an unbeatable creamy texture. This no cook recipe is quick and easy for fast weeknights dinners or light lunches.
- 1/2 honeydew melon ((cantaloupe will work too), roughly chopped)
- 1 large English cucumber (, roughly chopped)
- 1/2 large avocado
- 1/2 lemon (, juiced)
- Handful basil leaves
- Handful mint leaves
- Pinch salt
- 1/2 – 1 cup water
- For serving:
- Finely diced melon (, cucumber, mint, and basil (optional))
- Add all the ingredients, using only 1/2 cup of the water, to a high speed blender. Blend until smooth, adding the other half cup of water if needed to achieve desired consistency.
- Top with extra melon cubes, cucumber slices, mint and basil. Serve.