Canteloupe has both strong medicinal as well as culinary value. Paired with mint and basil, this cold summertime soup is the perfect food for August. The following recipe uses these three main ingredients which all ripen in the garden (or at the farmer’s market) at the same time.
Canteloupe Soup With Mint And Basil
(Double this recipe to use a large canteloupe.)
2 1/2 cups melon (chopped in pieces)
1/4 cup plain Greek yogurt
1 tsp lemon juice
1 tsp agave nectar
3 large mint leaves
3 basil leaves
A pinch of kosher salt
Combine all ingredients in a blender until smooth. Serve chilled.
Canteloupe: A Yin Tonic used to improve arthritis, blood deficiency, constipation, fever, high blood pressure, kidney and bladder disorders, rheumatism, and skin diseases. In China cantaloupe is used to treat hepatitis.
Mint (Bo He): Mint is a diverse and widely used herb in all medicinal traditions. Peppermint is used in the treatment of colds, colic, gallstones, gingivitis, halitosis (bad breath), indegestion, irritable bowel (IBS), reflux, shingles, tension headache, and yeast infections. reAcrid, cool, and aromatic in nature mint supports function of the lung and liver. It is used in Chinese Medicine to diffuse wind-heat, refresh the mind and improve eyesight, soothe a sore throat, and regulate the flow of Qi.
Basil: Another cooling herb, basil is used to regulate Qi and is as a natural anti-inflammatory. Basil is used in the treatment of diabetes, respiratory disorders, allergies, impotence, and infertility. This may be because basil contains cinnamanic acid, which has been found to enhance circulation, stabilize blood sugar, and improve breathing in those with respiratory disorders. Basil used in your cooking or taken as a nutritional supplement can assist in combating common viruses like colds and flu.