Joni Sare, cooking instructor

Cantaloupe Tofu Soup

This is a raw soup, except for the tofu, which I added for a protein boost.

In food processor, blend ingredients well, and refrigerate at least an hour:

  • 2 cups cantaloupe, bite-size pieces (one small cantaloupe)
  • 3 peaches, pits removed (I wonder, do I need to say “pits removed” ?? … seems like I don’t have to)
  • 14 oz silken tofu
  • 1/2 cup pine nuts, toasted
  • 4 tbs ume vinegar
  • water from one Thai Young Coconut (see Tip post: Opening a coconut)

Toss on a few toasted pine nuts and serve.

Source:  Joni Sare

Served July 8th Dialog Dinner with Steve Fowkes

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