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Serves 2 / Unlike many overly sweet fruit dishes, this palate-cleansing soup is light on the tongue, and its sour-bitter flavors stimulate digestive responses, making it the perfect beginning to a sturdy meal.
1/2 cup water
4 2-inch sprigs tender fresh rosemary
1 1/3 cup fresh raspberries (about 6 ounces)
1 cup chopped muskmelon or honeydew melon, divided
1/4 teaspoon sea salt
1/2 teaspoon raspberry vinegar
1. Bring water to a boil. Remove from heat; add rosemary sprigs and let sit until cool. Remove sprigs.
2. In a blender or food processor, combine rosemary water and raspberries. Blend, then press through a sieve to remove seeds. Return purée to blender or processor and add half of the musk melon; blend until smooth. Add sea salt and vinegar and blend for a few more seconds. Stir in remaining chopped melon. Serve cool.
PER SERVING: 72 cal, 8% fat cal, 1g fat, 0g sat fat, 0mg chol, 2g protein, 17g carb, 6g fiber, 310mg sodium
Recipe provided by Joanne Saltzman, author of Intuitive Cooking (Book Publishing, 2006), and founder of the School of Natural Cookery in Boulder, Colorado (www.naturalcookery.com).