Coconut Melon Soup

Photo: Goran Kosanovic for The Washington Post

Here, juicy melon is blended with honey, lime juice and coconut milk then chilled and served elegantly with a small scoop of coconut sorbet and a shower of fresh mint. This melon soup makes a refreshing dessert on a hot summer’s day.

Make Ahead: The soup needs to be refrigerated for at least 1 hour, and up to 2 days before serving.

Ingredients

5 cups packed cantaloupe or honeydew chunks (from a 3 1/2 -pound melon, peeled and seeded)
1 tablespoon honey
2 tablespoons fresh lime juice
1/2 cup unsweetened light (low-fat) coconut milk
1/2 cup store-bought coconut sorbet
2 tablespoons chopped fresh mint, for garnish

Directions 

Combine the melon, honey and lime juice in a food processor; puree until smooth. Add the coconut milk and pulse to incorporate. Transfer to an airtight container and refrigerate for at least 1 hour, and up to 2 days.

To serve, ladle the soup into individual shallow bowls. Place a scoop of sorbet at the center of each portion, then top with the chopped mint.