(WASHINGTON POST) - Here is a creamy, sweet, chilled dessert that is arguably more refreshing – and better for you – on a hot summer’s day than a bowl of ice cream.
This cool melon soup makes the most of juicy cantaloupe or honeydew by blending it with lime juice, coconut milk and a touch of honey, all of which provide subtle layers of flavour and add creaminess; when you use honeydew, the soup becomes a stunning, pale celadon color.
After chilling thoroughly in the refrigerator, the soup is served elegantly in bowls with a small scoop of coconut sorbet and a shower of fresh mint. It definitely tastes like dessert, but one that is exceptionally quenching because it is lighter than it is than rich. I do not mean to imply you need to forgo the occasional ice cream this summer – it is just that once you have tried this dish, you might find yourself craving it instead.
Coconut Melon Soup
Makes 4 to 5 servings (about 4 cups)
Here, juicy melon is blended with honey, lime juice and coconut milk, then chilled and served elegantly with a small scoop of coconut sorbet and a shower of fresh mint. It makes a refreshing dessert on a hot summer’s day.
Make ahead: The soup needs to be refrigerated for at least an hour and for up to two days before serving.
5 cups packed cantaloupe or honeydew chunks (from a 1.6kg melon, peeled and seeded)
1 Tbs honey
2 Tbs fresh lime juice
1/2 cup unsweetened light (low-fat) coconut milk
1/2 cup store-bought coconut sorbet
2 Tbs chopped fresh mint, for garnish
- Combine the melon, honey and lime juice in a food processor; puree until smooth. Add the coconut milk and pulse to incorporate. Transfer to an airtight container and refrigerate for at least an hour and up to two days.
- To serve, ladle the soup into individual shallow bowls. Place a scoop of sorbet at the center of each portion, then top with the chopped mint.