Summer…I miss it already. If you’re longing for summer, this recipe might be worth trying. It’s Nick Stellino’s chilled cantaloupe soup, but with a vegan twist. I absolutely love Nick’s cooking show on PBS—huge fan. Everything he makes looks so delicious, but it’s not always vegan friendly. When I saw him make this, I knew I needed to try it. This is also a great make-ahead recipe.
The original recipe is on his website: https://www.nickstellino.com/recipe/chilled-cantaloupe-soup/.
I took the original recipe and followed the directions for the soup itself, which is super easy.
The ingredients for the soup are:
4 C seeded, peeled and diced cantaloupe
2 T white balsamic vinegar
3 T chopped fresh basil
½ C finely diced white onion
¾ C water
2 t Nick’s magic rub (I subbed in maple syrup for the brown sugar and used ¼ teaspoon of all the ingredients – onion powder, maple syrup, garlic powder, salt, pepper, paprika)
½ C extra virgin olive oil
Nick says to place all of the ingredients listed above into a blender and process until smooth. Refrigerate for 2 hours. Great – and now for the twist.
While your soup is chilling, prepare vegan versions of Nick’s toppings – coconut bacon and a basic cashew cream sauce.
Cashew cream sauce:
½ C raw cashews
½ C almond milk
2 T nutritional yeast
Place all three ingredients in your high-speed blender and process until smooth. If you don’t have a high-speed blender (i.e., Vitamix or Blentec) you’ll need to soak your cashews first.
You can prepare this sauce ahead of time, or make it right before you serve. If you chill this mixture, it will not remain soupy. You can put it back into your blender and add a little more almond milk to make it the consistency you want.
Coconut bacon “Fakon”:
2 C unsweetened coconut – large flakes
1 T olive oil
1 T maple syrup
2 t coconut aminos
1 t smoked paprika
½ t liquid smoke
¼ t salt
Preheat your oven to 325°F. Line a cookie sheet with a silpat or parchment paper. Combine all ingredients listed in a mixing bowl, making sure all of the coconut is covered. Spread the mixture onto your cookie sheet and bake for about 5 minutes. After 5 minutes take it out and stir the mixture. Put it back in the oven for another 5 to 7 minutes until your fakon is golden brown. Watch it closely, so it doesn’t burn. After you take it out of the oven, let it cool. When it has cooled place it in a glass jar.
Now you’re ready to put it all together. Pour your soup into four bowls, drizzle your cashew cream over the soup and sprinkle with fakon. Serve immediately!