x
The above information will be used only by Outpost Natural Foods for the express purpose of sending an e-newsletter. Outpost shopper information is never shared with other organizations or businesses.

See what’s happening at your local co-op - Sign up for the Outpost Newsletter!

Login
Not a user yet? Sign up Now  |  Forget your password? Click here
x
Tropical Melon Soup with Coconut Milk
Rating (0 Rated)

Elegant and tropical – perfect to serve in your Tiki Lounge while listening to vintage Don Ho albums. Cantaloupe, galia or honeydew work especially well with coconut. Keep in mind, while regular coconut milk has a rich nutty flavor, if you're watching fat and calories, it will increase each serving to 15 grams total fat. Either type works in this recipe.
serves 4 - 6

Ingredients

3 pounds cantaloupe, galia or honeydew melon
1 15 ounce can light coconut milk
Grated zest of one large lime
1 jalapeno chile, seeded and diced
1 teaspoon fresh ginger, peeled and grated
1 tablespoon fresh basil, chopped
1 tablespoon fresh mint, chopped
1/4 teaspoon salt
Basli or mint leaves for garnish (optional)

Print Share Email

  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

  1. Halve the melon, scoop out the seeds and cut into 3-inch wedges. Set once wedge aside. Slice away the flesh from the remaining wedges and puree in a blender or food processor.
  2. Add the rest of the ingredients to the melon puree. Take the reserved wedge of melon, remove the skin and dice. Add to the soup and stir. Chill well, about 2 hours. Serve with sprigs of fresh mint or basil and a fruity Sangiovese red wine, a crisp sparkling Italian Prosecco or a lovely German Gewurtztraminer.

Per serving: 135 calories, 5g fat, 4g sat fat, 22g carbohydrates, 1g protein, 126mg sodium, 3g fiber

WE'RE HIRING!
co-op stronger together
Outpost is part of an international movement. Learn all about cooperatives now.