Recipe: Southeast Asian Fruit Soup
from the book Moosewood Restaurant New Classics
Southeast Asian Fruit Soup
- 6 c. diced melon
- 14 oz can coconut milk
- 2 T. lemon juice
- 2 T. grated fresh ginger
- 1 ts. pure almond extract
- generous dash cinnamon
- 2 T. fresh mint, chopped
- 1/4-1/2 cup brown sugar
- Working in batches, puree everything except sugar in a food processor or blender.
- Taste and add sugar accordingly.
- Chill for several hours or overnight.