Recipes: Chilled Watermelon Soup | Women’s Lifestyle Magazine


    Chilled Watermelon Soup

    6 servings

    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

    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.)

    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.

    Pour chilled soup into 6 small serving bowls, drizzle with blueberry sauce, garnish with a sprig of mint.



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