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- 2 cups chopped cantaloupe
- 1 cup chopped English cucumber
- 2 tbs. lime juice
- 1 tsp. lime zest
- 1 tsp. chili paste
- 1/4 cup plain, full-fat Greek yogurt or coconut cream
- 1/4 tsp. sea salt
- 2 tbs. fresh mint, chopped
Place cantaloupe, cucumber, lime juice, lime zest, and chili paste in a blender, and blend until smooth.
Pour mixture through a fine-mesh strainer into a large bowl; discard pulp.
Add Greek yogurt or coconut cream and salt, then whisk to combine. Taste — you may want to add another squeeze of lime juice or a pinch of sea salt.
Chill soup for two to three hours. Garnish with fresh mint and serve cold. TIP: The colder your soup is, the less salty it will taste. Adjust seasoning again just before serving.
For more simple, stove-free recipes, see “5 No-Cook Summer Meals“.
Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman