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Prep
Difficulty
Easy
Time
Estimate
45 mins
Place all of the ingredients for the soups in the fridge. Getting them cold to start will help the cooling process later. Combine and pulse the fish cakes in a food processor. Allow the fish cake mixture to rest for a few minutes and start blending the Spicy Cucumber Soup. Place in the freezer, stirring occasionally. Next prepare the Ginger Basil Cantaloupe Soup. Freeze, stirring occasionally. Ball up the Thai Fish Cakes bread in flour and sear. Periodically check and stir the soups. Serve the hot cakes with the cold soups. A bit of red chili paste on the side will be welcome if you want even more spice.
Bright & creamy with hints of a jalapeno spice that plays with the cooling effects of the cucumbers. Add a handful of chunky pieces towards the end and then blend it as smooth as you desire. If you start with cold cucumbers you won’t have to chill it quite as long. Taste the cucumber skin prior to chopping, if it is good keep it on if it is too bitter feel free to peel the cucumber first. Try this dairy-free by substituting almonds or cashews for the yogurt and water or nut milk for the milk.
Ginger + basil become a beautiful base to this simple Cantaloupe Soup. It is perfect as a starting appetizer or as an easy side dish. Also, it is as easy as making a smoothie, but makes you look all fancy-schmancy when you serve it. Fresh ginger* can vary depending on where it was grown. If you hesitate around spice, start with half of the ginger and add more to taste. If your melon is crazy sweet, the honey will be completely unnecessary.
Thai spices are blended into any sustainable white fish that is fresh and delightful. Add less jalapeno depending on your spice tolerance. A food processor is ideal for this, although, you could also finely mince everything.
