Chilled Minty Coconut Melon soup
- One large ripe honeydew melon
- one cup coconut milk (1/2 can)
- one bunch peppermint
- 2 jiggers melon liqueur
Prep: 8 hours
- Cut chilled melon and remove seeds. IF desired press seed pith through a sieve and reserve the resulting liquid. Cut melon into sections and remove the rind with a sharp knife. In a tall narrow pot (asparagus pot or bain marie) put the chunked melon pieces. Add reserved liquid. Push a stick blender to the bottom and puree the melon. Add the coconut milk and blend again. Add melon liqueur to brighten the light green colour and add flavour.
- Roll enough mint to have a ball the size of an egg. Tie the mint with kitchen string and drop in the pot. Ideally chill the soup for two hours or overnight. Remove mint ball before serving. Use a small ladle to serve into chilled soup cups. Garnish with a small tip sprig of mint.