Chilled Melon Soup
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Chilled Melon Soup is a sweet, refreshing, and fragrant dessert that's the perfect end to a hot summer day's meal.
Ingredients
  • 4 cups melon (cantaloupe, crenshaw, tuscan, musk)
  • 6 Tablespoons coconut cream or coconut milk
  • 1- 2 Tablespoons sugar or sweetener of choice
  • 1 teaspoon ginger juice
  • 1 teaspoon lemon juice
  • ¼ teaspoon lemon zest
  • ¼ teaspoon pure vanilla extract
  • pinch of sea salt
For the Almond/Mint "gremolata" topping:
  • ⅓ cup whole blanched almonds or slivered almonds
  • 2 Tablespoons sugar
  • big pinch of sea salt
  • 2 Tablespoons minced fresh mint
  • 1 Tablespoon lemon zest
Instructions
  1. Peel and chop the melon and put it into the blender with the coconut cream, sugar, ginger juice, lemon juice, lemon zest, vanilla, and salt. Blend until fully puréed. Chill in the refrigerator for a few hours until cold.
  2. In the meanwhile, make the almond and mint topping. Combine the almonds, sugar, and salt in a small saucepan over medium-high heat. Stir constantly until the sugar starts to melt and the almonds toast. When the almonds become golden and the sugar has melted, remove from heat and carefully transfer the nuts onto a parchment-lined sheet. They are hot, so be careful. Once the nuts have cooled, chop them. Add the minced mint and lemon zest and stir to combine.
  3. When you are ready to serve, pour some chilled soup into bowls and swirl a dollop of coconut cream on top. Garnish with a spoonful of the almond/mint/lemon zest topping. Enjoy cold.
Notes
-If your melon is not as sweet as you'd like, adjust the sweetener accordingly.

-Make the ginger juice by finely grating fresh ginger and squeezing the juice out of the pulp. Discard the pulp after you've extracted as much juice as possible.
Recipe by Lands & Flavors at https://www.landsandflavors.com/chilled-melon-soup/