“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!” - by ONEOFFOUR
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
- 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.
- 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.
- Remove mint before dividing the soup into chilled cups. Garnish with the reserved mint tips.
Nutrition
Amount Per Serving (6 total)
- Calories
- 207 cal
- 10%
- Fat
- 8.4 g
- 13%
- Carbs
- 27.6 g
- 9%
Based on a 2,000 calorie diet
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