Chilled Watermelon Soup with Coconut and Blueberry Sauce
Packed with antioxidants, this chilled soup is a perfect accompaniment to Sunday brunch or those evenings when it’s too hot to turn the oven on. It even works as a dessert!
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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.
Estimated Cost Per Serving:
Nutrition Facts
Chilled Watermelon Soup with Coconut and Blueberry Sauce
Calories
188
% Daily Value*
Fat
12.1
g
19
%
Saturated Fat
0.2
g
1
%
Carbohydrates
21.9
g
7
%
Sugars
14.2
g
16
%
Protein
2.3
g
5
%
Sodium
20
mg
1
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe provided by Industry Partner The National Watermelon Promotion Board
