This is a fast and fun soup to prepare. The melon and coconut milk results in a creamy texture and wonderful flavor. The herbs and lemon zest add a fresh taste to the soup that we and invigorating on a hot day or evening.
1 large golden honeydew melon (yellow skin)
1 can organic coconut milk
1 teaspoon fresh ginger, minced
1 tablespoon fresh Thai basil, minced
1 tablespoon fresh mint, minced
pinch of sea salt
zest from one whole lemon (cut off skin from lemon and cut into tiny pieces)
Add chile for spicier flavor
1) Puree the melon but allow it to have some large chunks.
2) Add the rest of ingredients and puree until the melon is almost smooth but still has some tiny chunks in it.
3) Chill for 3-4 hours or until cold.
4) Serve cold with some extra fresh basil or mint floating on top.