Watermelon RecipesRecipes

Chilled Watermelon Soup

Packed with antioxidants, this chilled soup is a perfect accompaniment to Sunday brunch or those evenings when it’s too hot to turn the oven on. It even works as a dessert!

  • 6 cups seedless watermelon
  • 1 1/4 cup coconut milk
  • 1/3 cup flaked coconut
  • 1 teaspoon coconut extract
  • 1 large lime juice and zest from the lime
  • 3/4 cup frozen or fresh blueberries
  • 2 tablespoons water
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla
  • dash mint leaves

1. Place watermelon in a food processor, process until smooth. Add milk, coconut, extract, lime juice and zest, and pulse until well blended. Pour into a large bowl, cover, and refrigerate until ready to serve. (Can chill overnight.)
2. In a food processor, combine blueberries (thawed, if frozen), water, sugar, and vanilla. Process until smooth. Pour into a small pitcher and chill until ready to serve.
3. Pour chilled soup into 6 small serving bowls, drizzle with blueberry sauce, garnish with a sprig of mint.


Makes 6 servings.


Serving size: 1 bowl
Calories per serving: 120
Fat per serving: 4.1g
Saturated fat per serving: 3.6g
Cholesterol per serving: 0mg
Fiber per serving: 1.8g
Protein per serving: 1.8g
Carbohydrates per serving: 19g

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