Melon-Coconut 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.

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.