Chilled Honeydew-Jalepeño Soup
This sweet and spicy chilled soup is tasty and refreshing in the summer heat! Easy-to-make with only five ingredients and without any cooking required!
Servings 7 cups (approximately)
Ingredients
- 9 cups honeydew melon My melon weighed about 6 lb before cutting open.
- 2 jalapeños, stems removed With or without seeds depending on how much spice you would like.
- 1 1/2 cups *unsweetened, plain non-dairy yogurt
- 1/4 cups + 2 Tbsp blue agave
- 1 lime, juiced
Optional toppings...
- **Vegan Crème Fraîche, recommended (recipe in notes)
- non-dairy yogurt (only if not using the crème fraîche)
- jalapeño slices
Instructions
- Add about 1/2 - 3/4 the honeydew to your blender and blend until smooth. Now add the remaining ingredients (including the rest of your melon) to the blender and blend again on high until smooth. Transfer to refrigerator until soup is completely chilled.
- To serve, pour soup into bowls and if desired, top with either vegan crème fraîche (recipe in notes) or more non-dairy yogurt, and/or fresh jalapeño slices. Enjoy!
Notes
*I used plain, unsweetened, non-dairy yogurt made by Kite Hill, which is made from almonds. If you use coconut yogurt your soup may have a slightly coconutty taste, which may actually taste good but will make the soup have a runnier texture. I haven't tried this recipe made with soy yogurt, but anything with a thicker consistency is suggested.
** Find my recipe for Vegan Crème Fraîche here.