chilled minty coconut melon soup

Ingredients

• Servings: 6
• 1 large honeydew melon
• 1 cup coconut milk
• 2 (1.5 fluid ounce) jiggers melon liqueur
• 1 bunch fresh mint

Recipe

Preparation Time: 15 mins Ready Time: 2 hrs 15 mins


• 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.