Chilled Minty Coconut Melon Soup

Chilled Minty Coconut Melon Soup

Chilled coconut milk and honeydew with an infusion of mint and melon liqueur make a delightful start to a meal. Served in a chilled, small soup cup and garnished with a sprig of peppermint. Every time it gets wows!

Preparation Time
15 mins
Total Time
15 mins
Calories
207 Calories

Recipe Instructions

Step 1
Cut the honeydew melon in half and remove the seeds. Press the seed pith through a fine mesh sieve over a bowl, and reserve the resulting liquid. Discard the seeds. Cut the melon into sections, and remove the rind.
Step 2
Place the melon and reserved melon liquid into a tall pot. Puree with a stick blender. Alternately, you can puree the ingredients in a blender. Add the coconut milk, then continue blending until smooth. Stir in the melon liqueur.
Step 3
Remove the small tips on each sprig of mint, and reserve for garnish. Stack the remaining mint, then begin rolling the mint into a ball, securing with kitchen string. Drop the rolled mint into the pot with the melon soup. Cover and refrigerate for 2 hours or overnight.
Step 4
Remove mint before dividing the soup into chilled cups. Garnish with the reserved mint tips.

Ingredients

  • 1 cup coconut milk
  • 1 large honeydew melon
  • 1 bunch fresh mint
  • 2 (1.5 fluid ounce) jiggers melon liqueur

Categories

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