in Caribbean, Soup Recipes

Cool melon soup with coconut milk and ginger

updated

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Ingredients for 3 servings:

  • 1 kg melon(s), (watermelon)
  • 200 g yogurt, 0.1% fat (this makes the soup foam better)
  • 200 ml coconut milk
  • 1 piece(s) ginger, approx. 2 thumbs
  • ½ lemon(s), the juice
  • Lemongrass, dried from the mill
  • Chili, from the mill
  • Coriander, crushed, roasted
  • Salt, (Fleur de Sel with chili and orange)
  • Mint or Thai basil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

the ideal meal for humid or hot days, quick and easy

Quarter the watermelon and remove the rind. Cut into pieces and puree with the yogurt in a blender. Add coconut milk and lemon to taste. Peel the ginger and grate it into the soup. Blend. Season to taste with the spices. Strain the blended soup through a sieve. Refrigerate. Before serving, froth with an immersion blender. Garnish with fresh mint or Thai basil. Perfect with: Shrimp in tempura batter on lemongrass.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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