Menu Inspiration

Melon-Coconut Soup with Crostini

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A light, chilled fruit soup that refreshes and delights the senses—this Thai-inspired soup is vibrant, healthy, and social media worthy.

Serves 4


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
¼ C honeydew, cut into tiny squares and reserved for garnish
¼ C watermelon, cut into tiny squares and reserved 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.

Nutrition facts

serving size: 248g

Amount Per serving:

Calories - 60
Total Fat - 2.5g
Saturated Fat - 0g
Cholesterol - 0mg
Sodium - 25mg
Total Carbohydrates - 8g
Dietary Fiber - 0g
Total Sugars - 6g
Added Sugars - 2g
Protein - 1g
Vitamin D - 0mcg
Calcium - 0mg
Iron - .3mg
Potassium - 80mg

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