Chilled Watermelon Soup

4/4
Reviews (3)
8
Have Made It

  • Yields

    6 servings


Ingredients

Instructions

  1. Place watermelon in a food processor, process until smooth.
  2. Add milk, coconut, extract, lime juice and zest, and pulse until well blended.
  3. Pour into a large bowl, cover, and refrigerate until ready to serve. (Can chill overnight.)
  4. 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.
  5. Pour chilled soup into 6 small serving bowls, drizzle with blueberry sauce, garnish with a sprig of mint.


Nutritional Facts

Serving size
1/6 of recipe
Calories per serving
180
Fat per serving
12g
Saturated fat per serving
10g
Sodium per serving
20mg
Carbohydrates per serving
21g
Fiber per serving
3g
Sugar per serving
16g
Protein per serving
2g

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Reviews

Yvonne

Just like bein on a cruise! Our favourite treat!i

Jelii

Hmmm – a shot of rum in it and that’s a right nice refresher after a long hot day at work.

T2

It was very good! Everyone was pleasantly surprised by the flavor profile. I didn’t have coconut flakes or extract on hand, so used a whole can of coconut milk (about 2 extra Tbs) and added an extra squeezed lime for juice and a few pinches of salt to help develop the flavors. Served chilled as an appetizer in a shot glass with a tiny sprigs of mint on top, it was supremely refreshing and very well received for a summer gathering, with tropical vibes thanks to the lime and the coconut.

(Note: I skipped the blueberry topper as I was going for more of an appetizer than dessert flavor profile. Did not at all miss it!)

Overall a SUPER easy recipe:
1 mini watermelon
1 13.5 oz can coconut milk
1 lime’s zest
2 limes’ juice
3 pinches of salt

Next time I might try the blender instead of a food processor, for a more pureed blend.