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Melon-Coconut Milk Soup with Crostini
A light, chilled fruit soup that refreshes and delights the senses—this Thai-inspired soup is vibrant, healthy, and social media worthy!
2 C Ready-Set-Serve Honeydew Chunks
2 C watermelon chunks
1 C coconut milk
2 T honey
2 T Ready-Set-Serve Lime Juice
1 tsp. lemongrass, minced
2 pinches of kosher salt
4 slices toasted artisan bread, very thin
2 T compound butter made with chervil and edible petals
1/4 C honeydew, cut into tiny squares and reserved for garnish
1/4 C watermelon, cut into tiny squares and reserved for garnish
Edible petals and micro greens for garnish
Add honeydew, half cup coconut milk, one tablespoon honey, one tablespoon lime juice, half teaspoon lemongrass, and a pinch of salt to food processor and blend until smooth. Reserve in refrigeration. Repeat same process with watermelon.
Spread crostini with equal parts compound butter; top each with tiny cubes of melon and edible flowers/herbs.
To serve: pour equal portion of each soup on opposite sides of bowls. Place decorated crostini on the side of each bowl and serve.
Spring
Summer
Appetizers
Gluten Free
Soups
Vegetarian