Chilled Watermelon Soup


  • 6 cups seedless watermelon
  • 1 ¼ cup canned coconut milk
  • Juice and zest from 1 large lime
  • 3/4 cup frozen or fresh blueberries
  • 2 tablespoons water
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla
  • Dash mint leaves


  1. Place watermelon in a food processor, process until smooth.
  2. Add coconut milk, lime juice and zest, and pulse until well blended.
  3. Pour into a large bowl, cover, and refrigerate until ready to serve. (Can chill overnight.)
  4. In a food processor, combine blueberries (thawed, if frozen), water, sugar, and vanilla. Process until smooth. Pour into a small pitcher and chill until ready to serve.
  5. Pour chilled soup into 6 small serving bowls, drizzle with blueberry sauce, garnish with a sprig of mint.

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