Chilled Melon n' Mint Summer Soup
Watermelon, cantaloupe, mint, and coconut yogurt are the main ingredients in this delish-dish to beat-the-heat! The recipe only takes a few minutes to make, and of course, no cooking is required.
Servings 5 cups (approx.)
Ingredients
- 4 cups cantaloupe
- 2 cups watermelon
- 1/2 cup unsweetened cultured coconut milk (coconut yogurt)
- 10 leaves fresh mint
- 2 Tbsp lime juice
- pinch sea salt
- 1/2 jalepeño, seeded (optional) Unless you have an extra spicy jalepeño, this shouldn't make the soup spicy, but instead add flavor and make it less sweet.
- blue agave syrup, to taste (optional) This will only be needed for underripe melons which are less sweet.
For the topping (Mint Coconut Yogurt)...
- 1/2 cup unsweetened cultured coconut milk (coconut yogurt)
- 1 Tbsp blue agave syrup
- 5 leaves fresh mint
Instructions
- Add all soup ingredients to a blender and blend until smooth. If everything doesn't fit, to begin with, first blend half the melon, and then add in the remaining ingredients. Transfer to a separate container and refrigerate.
- Using with a hand mixer, a food processor, or the blender, combine the topping ingredients. Transfer to a squirt bottle, if decorative distribution on the soup is desired. Chill.
- Once the soup is cold, distribute into serving bowls and top with the Mint Coconut Yogurt. Enjoy!