Cool, refreshing and just a slight bit exotic. The perfect starter to a warm-weather soiree.
Makes 1 quart, about 4 – 6 servings
1 SUNSET® Cucumber, unpeeled, chopped
2 cups chopped ripe honeydew melon
1 can (13 – 14 oz) coconut milk
3 Tbsp fresh lime juice
2 Tbsp chopped fresh cilantro
1 Tbsp sugar
2 tsp grated fresh ginger
1/2 tsp salt
Garnish: cilantro sprigs
Combine soup ingredients in a large bowl. Working in batches so it doesn’t splash, liquefy the soup in a blender. Refrigerate till chilled. When ready to serve, stir well and garnish with cilantro sprigs.
Chef’s Note: Also nice with a little spice—add a hot green chile or a dash of Asian chili sauce to the ingredients before blending.