COCONUT MELON SOUP

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. It 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. Adapted from food nutritionist and cookbook author Ellie Krieger.

5 cups packed cantaloupe or honeydew chunks

(from a 3 ½-pound melon, peeled and seeded) 1 tablespoon honey

2 tablespoons fresh lime juice

½ cup unsweetened light (low-fat) coconut milk ½ cup store-bought coconut sorbet 2 tablespoons chopped fresh mint, for garnish 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.

Makes about 4 cups.

Per serving (based on 5): 120 calories, 2 g protein, 23 g carbohydrates, 4 g fat, 3 g saturated fat, 0 mg cholesterol, 35 mg sodium, 1 g dietary fiber, 19 g sugar

GORAN KOSANOVIC FOR THE WASHINGTON POST Coconut Melon Soup is exceptionally quenching.