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

 

1. Working in batches, puree everything except sugar in a food processor or blender.
2. Taste and add sugar accordingly.
3. Chill for several hours or overnight.