Melon Gazpacho with Basil Best Soup Recipe Useful In Migraine

Serves 4 / Prep time: 15 minutes

NUT-FREE	VEGAN	QUICK & EASY

Elegant, pastel pink, and bursting with fresh flavors, this soup is the perfect addition to a special brunch or even as a starter course for a bridal or baby shower. Make this soup the day before so that the flavors have time to mature, and pourit out into special bowls garnished with flowering herbs if you have them in your garden. Flowers from chives, lavender, thyme, and oregano plants would accent the soup beautifully. Look for organic or homegrown herbs because they are not contaminated with pesticides, which can be migraine triggers.

• 4 cups diced watermelon
• 1 cup diced cantaloupe
• ½ English cucumber, peeled and diced
• 1 red bell pepper, chopped
• 1 scallion, white and green parts, chopped
• ¼ cup chopped fresh basil
• 1 tablespoon chopped fresh parsley
• Sea salt
• Freshly ground black pepper
• Basil leaves, for garnish

1.In a food processor or blender, pulse the watermelon, cantaloupe, cucumber, bell pepper, scallion, basil, and parsley until it reaches the consistency of a thick soup.

2.Season the soup with salt and pepper, and chill in the refrigerator in a sealed container until you wish to serve it.

3.Serve topped with basil leaves.

PER SERVING Calories: 76; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Total Carbohydrates: 18g; Fiber: 2g; Protein: 2g