Here’s a creamy, sweet, chilled dessert that’s 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 flavor 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 rich. I don’t mean to imply you need to forgo the occasional ice cream this summer – it’s just that once you have tried this dish, you might find yourself craving it instead.
Ellie Krieger is a registered dietitian, nutritionist and author who hosts “Ellie’s Real Good Food.”
Coconut Melon Soup
Servings: 4 to 5 (makes 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 1 hour, and up to 2 days before serving.
Ingredients:5 cups packed cantaloupe or honeydew chunks (from a 3½-pound melon, peeled and seeded)1 tablespoon honey2 tablespoons fresh lime juice½ cup unsweetened light (low-fat) coconut milk½ cup store-bought coconut sorbet2 tablespoons chopped fresh mint, for garnishMethod: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 1 hour, and up to 2 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.
Nutrition: Per serving (based on 5): 120 calories, 2 g protein, 23 g carbohydrates, 4 g fat, 3 g saturated fat, 0 mg cholesterol, 35 mg sodium, 1 g dietary fiber, 19 g sugar
Source: Adapted from food nutritionist and cookbook author Ellie Krieger.
