Chilled Minty Coconut Melon soup

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the refreshing and invigorating Chilled Minty Coconut Melon Soup recipe, a perfect summer treat to beat the heat. This delightful soup combines the sweetness of melons with the coolness of coconut milk and the freshness of mint leaves. With just a few simple ingredients and minimal effort, this recipe is a breeze to make. Serve it as an appetizer or a light lunch for a burst of flavor and a rejuvenating experience.

Keywords: chilled, minty, coconut, melon, soup.

Chilled minty coconut melon soup recipe details

Chilled minty coconut melon soup recipe, recipe Rating: 4.7
Number of votes:118

Chilled coconut milk and honeydew with an infusion of mint and melon liqueur makes 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! Volume varies with the size of the melon. I use 5-ounce servings.
Ready in: 8 hours

Ingredients

Serves: 15

• One large ripe honeydew melon
• one cup coconut milk ( 1/2 can)
• one bunch peppermint
• 2 jiggers melon liqueur

Preparation method

Prep: 8 hours

1. Cut chilled melon and remove seeds. IF desired press seed pith through a sieve and reserve the resulting liquid. Cut melon into sections and remove the rind with a sharp knife. In a tall narrow pot (asparagus pot or bain marie) put the chunked melon pieces. Add reserved liquid. Push a stick blender to the bottom and puree the melon. Add the coconut milk and blend again. Add melon liqueur to brighten the light green color and add flavor.
2. Roll enough mint to have a ball the size of an egg. Tie the mint with kitchen string and drop in the pot. Ideally chill the soup for two hours or over night. Remove mint ball before serving. Use a small ladle to serve into chilled soup cups. Garnish with a small tip sprig of mint.