COCONUT MELON SOUP
Serves: 4to5
5 cups (1.25 L) packed cantaloupe or honeydew chunks ( from a 3 1/2-lb (1.6-kg) melon, peeled and seeded)
1 tbsp (15 mL) honey
2 tbsp (30 mL) fresh lime juice 1/2 cup (125 mL) unsweetened light ( low-fat) coconut milk 1/2 cup (125 mL) store-bought coconut sorbet
2 tbsp (30 mL) chopped fresh mint, for garnish
1. Combine the melon, honey and lime juice in a food processor; purée until smooth. Add the coconut milk and pulse to incorporate.
2. Transfer to an airtight container and refrigerate for at least 1 hour, and up to 2 days.
3. To serve, ladle the soup into individual shallow bowls. Place a scoop of sorbet at the centre of each portion, then top with the chopped mint.