This chilled melon, zucchini and avocado soup has all the flavors of summer. Crisp and bright with a touch of sweet and spice, every bite will linger affectionately on your taste buds. This recipe makes a large batch, ideal for the start of a meal or a refreshing snack.
½ honey-dew melon
2 medium-sized zucchini
1 extra large avocado (or 2 small)
Juice of 4 lemons
¼ cup light sour cream
1 tablespoon chili-garlic sauce (add or reduce for more or less spicy)
2 tablespoons fresh mint, chopped
4 cups vegetable broth/stock
¼ teaspoon salt
1. After removing the seeds and skin from the melon, roughly dice. Remove the ends from the zucchini and dice. Remove the pit and skin from the avocado.
2. In a blender, add all the ingredients in two batches and liquefy for 30 seconds. This will require that you separate the ingredients into two separate batches and do two separate batches of blending so the ingredients don’t over flow.
3. Chill in the fridge for at least one hour before serving.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif. She is also a professional Xterra triathlete and mountain biker. Follow Jess’ recipes on her “Fit Food by Jess” Facebook page.