Description
Chilled Watermelon Cream Soup – A refreshing summer soup that combines sweet watermelon with creamy coconut milk and a beautiful blueberry swirl.
Ingredients
- 6 cups seedless watermelon, cubed
- 1 ¼ cups canned coconut milk
- 1/3 cup flaked coconut
- 1 teaspoon coconut extract
- Juice and zest from 1 large lime
- 3/4 cup blueberries (fresh or frozen)
- 2 tablespoons water
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- Fresh mint leaves for garnish
Instructions
- Process watermelon in food processor until smooth, about 2 minutes.
- Add coconut milk, flaked coconut, coconut extract, lime juice, and zest. Pulse until well combined.
- Transfer to bowl, cover, and refrigerate for at least 2 hours or overnight.
- Blend blueberries, water, sugar, and vanilla until smooth. Chill in pitcher.
- Serve soup in chilled bowls, drizzle with blueberry sauce, and garnish with mint.
Notes
- Chill serving bowls beforehand for best results
- Adjust sugar based on watermelon sweetness
- Soup keeps covered in refrigerator for up to 2 days
- Prep Time: 15 minutes
- Cook Time: 2 hours