Mill City Cooks

Chilled Summer Melon Soup with Kombucha

by Chef Heather Hartman

8 servings

 Ingredients
1 (about 2 pound) honeydew or cantaloupe melon, peeled, seeded, and cut into small pieces
¼ cup fresh mint
3 limes, juiced
Pinch of salt
1, 16 oz. bottle of kombucha, chilled

 

 Method

Combine melon, mint, fresh lime juice, and salt in a blender.  Blend until smooth.  Add the kombucha and pulse until just combined. Do not over process.  Let chill in the fridge for 1 hour before serving.

Garnish with fresh berries, a sprig of mint, or a swirl of yogurt.

Kombucha tea is a fermented drink made with tea, sugar, bacteria and yeast. Although it’s sometimes referred to as kombucha mushroom tea, kombucha is not a mushroom — it’s a colony of bacteria and yeast. Kombucha tea is made by adding the colony to sugar and tea, and allowing the mix to ferment. The resulting liquid contains vinegar, B vitamins and a number of other chemical compounds.

(Sited from Mayo Clinic.com)