Encourage summer along by enjoying the delicious tropical taste of this cold soup. It is chock full of a variety of summer fruits that provide many nutrients. The coconut and lite coconut milk give a tropical flair to this recipe along with some saturated fat. Although we do encourage a low saturated fat intake, 2.5g of saturated fat per serving from this soup can be worked into most people’s low-fat, low saturated fat diet. If you would prefer to reduce the fat, you can make the soup with 1/2 lite coconut milk and 1/2 non-fat milk, and reduce the flaked coconut to 1/4 cup or less. This would decrease the total fat per serving by 1.5 grams and decrease the saturated fat per serving by 1 gram.
1 cup strawberries, fresh or frozen
1 cup blueberries, fresh or frozen
1 cup watermelon
1/4 cup sugar
3/4 cup orange juice or apple juice
lime, grated zest (grate just the green part of rind), save for garnish
1/4 cup fresh lime juice
1 — 14 ounce can lite coconut milk
1/3 cup flaked coconut, lightly toasted
sprigs of mint
Wash and chop all fruit. In a medium saucepan, add all fruit, juice, and sugar. Scoop out the cantaloupe as much as possible with a melon ball scoop. Cover the melon balls in the fridge and save for garnish. Cut up remaining cantaloupe and add it to the saucepan with the other fruit.
Bring the fruit to a boil on medium-high heat, then reduce the heat and simmer for 15 minutes.
Put cooked mixture into a blender or food processor and puree the contents. Transfer the fruit puree into a bowl and chill completely before adding milk.
In a medium bowl, whisk coconut milk until smooth and light. Stir into chilled fruit mixture. Just before serving pour soup into individual bowls. Garnish with the toasted coconut, melon balls, lime zest and a mint sprig.
Makes 8 servings.
Nutrient Analysis: 1/8of recipe
Protein 2 grams
Carbohydrate 23 grams
Dietary Fiber 2 grams
Fat 4.0 grams
Saturated 2.5 grams
Monounsaturated 0.1 grams
Polyunsaturated 0.2 grams
Sodium 20 milligrams