This soup works perfectly as a cooling appetizer or intermezzo to spicy or curried main dishes. If melons are out of season, or if you buy one that isn't at its peak ripeness, add 1 to 2 tablespoons sugar to sweeten.
Servings: Serves 4 to 6
Ingredients
  • 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.
    From the July 2007 issue of O, The Oprah Magazine

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