Such a refreshing paleo cold melon soup, thickened by cashew nuts with a hint of spice from the Sichuan pepper.
Ingredients
21 OZ / 600 G galia melon
2 OZ / 50 G cashew nuts
1 TSP sichuan pepper powder
0.5 TSP salt
1 TBSP mint
1 TSP toasted sesame seeds
1 TBSP olive oil
Directions
Prepare your melon by removing the skin and seeds then roughly chop.
Add your cashews to the mixing bowl along with the Sichuan pepper and mint. Chop the nuts for 8 seconds / speed 8. Scrape down the sides of the mixing bowl.
Add the melon and salt to the mixing bowl along with the cashew nuts, then process again for 20 seconds / speed 8. Adjust your consistency with some water if it is too thick like a puree.
Adjust the taste of your soup by adding some salt and then pour into soup bowls. Garnish with the toasted sesame seed, Sichuan pepper and olive oil.
Enjoy your dish! If you are not a fan of the pepper, you can remove it from the recipe.
