Serve this refreshing summer soup as a starter or dessert. In mid-summer, when honeydew is at its best, you may choose to omit the honey since the melon is sure to be extra sweet.
- 2 tablespoons honey
- 2 tablespoons coarsely chopped mint leaves plus more for garnish
- 1 medium honeydew melon (about 3 pounds) cut into 1-inch pieces
- 1/4 cup lime juice
- 1 cup coconut milk
In a blender, combine melon, honey, mint, and lime juice. Blend until very smooth. Pour into a medium bowl or pitcher; stir in coconut milk. Cover and refrigerate about 3 hours or until chilled. Garnish with additional mint leaves if desired.
Per serving: 200 calories (10 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 80mg sodium, 50g carbohydrates (3g dietary fiber, 45g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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