Directions:
- Cut the honeydew melon in half and remove the seeds. Press the seed pith through a fine mesh sieve over a bowl, and reserve the resulting liquid. Discard the seeds. Cut the melon into sections, and remove the rind.
- Place the melon and reserved melon liquid into a tall pot. Puree with a stick blender. Alternately, you can puree the ingredients in a blender. Add the coconut milk, then continue blending until smooth. Stir in the melon liqueur.
- Remove the small tips on each sprig of mint, and reserve for garnish. Stack the remaining mint, then begin rolling the mint into a ball, securing with kitchen string. Drop the rolled mint into the pot with the melon soup. Cover and refrigerate for 2 hours or overnight.
- Remove mint before dividing the soup into chilled cups. Garnish with the reserved mint tips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 177.37 Kcal (743 kJ) | ||
| Calories from fat | 86.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.6g | 15% | |
|---|---|---|---|
| Sodium | 36mg | 2% | |
| Potassium | 485.2mg | 10% | |
| Total Carbs | 19.87g | 7% | |
| Sugars | 14.53g | 58% | |
| Dietary Fiber | 2.47g | 10% | |
| Protein | 2.47g | 5% | |
| Vitamin C | 31.2mg | 52% | |
| Iron | 0.8mg | 4% | |
| Calcium | 16.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 81.91 Kcal (343 kJ) | ||
| Calories from fat | 39.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.43g | 15% | |
|---|---|---|---|
| Sodium | 16.63mg | 2% | |
| Potassium | 224.08mg | 10% | |
| Total Carbs | 9.17g | 7% | |
| Sugars | 6.71g | 58% | |
| Dietary Fiber | 1.14g | 10% | |
| Protein | 1.14g | 5% | |
| Vitamin C | 14.4mg | 52% | |
| Iron | 0.4mg | 4% | |
| Calcium | 7.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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