 CHILLED WATERMELON CILANTRO SOUP
Courtesy of Red Mountain Spa
St. George, Utah
6-1/2 cups seedless watermelon, peeled
1-1/4 cups unsweetened apple juice
1/4 cup fresh cilantro, minced
1 teaspoon coconut milk
2 tablespoons cornstarch
Bring 1 cup of apple juice to a rolling boil.
Add corn starch to remaining 1/4 cup cold apple juice and whisk until smooth and creamy (leave no lumps).
Whisk in corn starch slurry to boiling apple juice (apple juice will become very thick).
Remove from heat and chill to below 40 degrees.
Purée watermelon, pour into strainer and use a rubber spatula to press the pulp through (discard small seeds that will be left).
Place all ingredients (chilled apple base, cilantro, coconut milk, and melon) in a blender and mix well.
Serve 1/2 cup per person in a chilled martini glass or bowl.
Tip: Mince 1 fresh seeded jalapeno, and sprinkle on top of soup for garnish Tip: If you do not like cilantro, substitute fresh mint
Makes 1 quart, 8 servings of 1/2 cup each (serve in a chilled martini glass).
Calories: 103
Net Carbs: 17
Protein: 1g
Fat: 4g
Saturated Fat: 3g
Cholesterol: 0
Sodium: 7mg
Fiber: 1
NC-P-F Ratio:
62-4-34
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Watermelon
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