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Ingredients
for
6
Cold Coconut-Melon Soup
30 min., ready in 12 h. 30 min.
Time:
Ingredientsfor
- Ingredients
- 2 cans Coconut milk 400 ml (approximately 1 3/4 cups)
- 2 Tbsps sugar
- 150 milliliters cold milk
- 1 ½ kilograms ripe honeydew melon (1-2 melons)
- Basil (for garnish)
Preparation
1.
Combine the coconut milk and sugar in a large saucepan and bring to a boil. Reduce the heat and simmer for about 10 minutes, until slightly thickened.
2.
Remove from heat and stir in the cold milk. Allow to cool completely, then cover and refrigerate overnight.
3.
Cut the melons into quarters and remove the seeds. Scoop one quarter with a melon baller and set aside.
4.
Scop the flesh from the remaining melon and puree in a blender or food processor until smooth. Refrigerate until well chilled.
5.
To serve, pour the melon puree and coconut milk mixture side by side in a serving bowl. Garnish with the reserved melon balls and fresh basil.