I felt like I was making a smoothie when making this, but pouring it into a soup bowl somehow makes it different–gives you permission to eat it more slowly and savor it.
I would definitely make this again. It's a great way to use a canteloupe. The recipe is simple, just blend canteloupe with lemon juice, ginger, and a dash of salt. I garnished with some lemon cucumber and olive oil. I went heavy on the ginger and it was great.
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