Chilled Melon, Cucumber and Coconut Milk Soup
Created by Celia Barbour
Servings: Serves 4 to 6
  • 1 honeydew , peeled, seeded and cut into large chunks
  • 1 medium cucumber , peeled, seeded and cut into chunks
  • 3/4 cup low-fat coconut milk
  • 1/4 cup shaved unsweetened coconut , lightly toasted
  • Directions
    In a blender or a food processor fitted with a knife blade, combine honeydew, cucumber and coconut milk; puree until smooth. Cover and refrigerate until chilled. Top with toasted coconut before serving.