Tasty Recipes: Chilled Minty Coconut Melon Soup

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Chilled Minty Coconut Melon Soup

"Chilled coconut milk and honeydew with an infusion of mint and melon liqueur make 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!"

Ingredients :

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

Instructions :

Prep : 15M	Cook : 6M	Ready in : 2H15M

• 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.

Notes :

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