This soup works perfectly as a cooling appetizer or intermezzo to spicy or curried main dishes. If melons are out of season, or if you buy one that isn't at its peak ripeness, add 1 to 2 tablespoons sugar to sweeten.
INGREDIENTS
- 1 honeydew, peeled, seeded and cut into large chunks
- 1 medium cucumber, peeled, seeded and cut into chunks
- 3/4 cup low-fat coconut milk
- 1/4 cup shaved unsweetened coconut, lightly toasted
In a blender or a food processor fitted with a knife blade, combine honeydew, cucumber and coconut milk; puree until smooth. Cover and refrigerate until chilled. Top with toasted coconut before serving.
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