By Chef Heather Hartman
3‐4lb. melon (muskmelon, watermelon, or cantaloupe), remove skin and seeds, cut
1 can (15oz.) coconut milk
2 tbsp. lime juice
1 jalapeño pepper, diced
2 tbsp. fresh mint and basil, torn to make small bits
Salt and fresh cracked pepper to taste.
Water or sweet wine if needed to thin soup
In a food processor or with an immersion blender, puree half of the melon with the
coconut milk. Reserve the rest of the melon in small dice for garnish.
Add the lime juice, jalapeno, mint and basil and pulse until combined.
Place in large bowl; add the reserved melon.
Add salt and pepper to taste.
Put in fridge to cool, serve within a day or two.
You can also garnish with toasted almonds, lime zest, or honey yogurt.