Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 6 servings

Ingredients

  • 2 pounds Watermelon Chunks seeded, (about 6 cups)
  • 1 1/4 cups Coconut Milk
  • 1/2 cup Flaked Coconut
  • 1 tsp Coconut Extract
  • 1 large Lime juice and zest
  • 3/4 cup Blueberries frozen or fresh
  • 2 tbsp Water
  • 1 tbsp Sugar
  • 1/2 tsp Vanilla
  • Garnish with Mint Leaves

Instructions

  • Place watermelon in a food processor, process until smooth. Add coconut 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.
Nutrition Facts
Chilled Watermelon Soup with Coconut and Blueberry Sauce
Amount per Serving
Calories
188
% Daily Value*
Fat
 
12.1
g
19
%
Saturated Fat
 
0.2
g
1
%
Sodium
 
20
mg
1
%
Carbohydrates
 
21.9
g
7
%
Sugar
 
14.2
g
16
%
Protein
 
2.3
g
5
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Recipe provided by Industry Partner The National Watermelon Promotion Board
Watermelon Promotion Board Logo

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