| I don't know why, but somehow this feels like a weird spiritual nod to Ina Garten. She has such a calm and smooth presence. I picture eating something like this in her backyard on a warm, sunny, weekend day. She doesn't know I'm there, of course, but ... |
... that's an entirely different story!
There's somewhat of a hierarchy when it comes to fruits. So many low-carbers are intimidated by the idea of fruit, and while I'd definitely suggest staying away from a really ripe banana, some fruits are absolutely fine! People usually begin slowly adding berries into their way of eating. This is usually followed by layering in a bit of melon!
In this case, I've got a chilled summer melon soup, which is incredibly easy to make. I've also added a touch of cucumber (a relative of the melon) to add some dimension, reduce the carbs and lend a bit of texture. This refreshing soup is then topped with a small dollop of Greek yogurt and mint!
Melon Safety: One of the largest sources of foodborne illnesses stem from melons. It's not because there is anything wrong with the melon, or that the inside of the melon has bacteria, it's that melons grow in the dirt, where they are harvested and transported, finally being purchased by you, taken home, cut and eaten. The issue is related to the surface of the melon. If it is not very well cleaned, a knife travelling through the melon will carry all the bacteria on the surface, right through the newly cut flesh. ALWAYS wash your melons before cutting them. It will save you!