Skip to main content

Melon-Coconut Milk Soup with Crostini

A light, chilled fruit soup that refreshes and delights the senses—this Thai-inspired soup is vibrant, healthy, and social media worthy!
Melon-Coconut_Milk_Soup

Ingredients:

2 C Ready-Set-Serve Honeydew Chunks
2 C watermelon chunks
1 C coconut milk
2 T honey
2 T Ready-Set-Serve Lime Juice
1 tsp. lemongrass, minced
2 pinches of kosher salt
4 slices toasted artisan bread, very thin
2 T compound butter made with chervil and edible petals
1/4 C honeydew, cut into tiny squares and reserved for garnish
1/4 C watermelon, cut into tiny squares and reserved for garnish
Edible petals and micro greens for garnish

Instructions:

Add honeydew, half cup coconut milk, one tablespoon honey, one tablespoon lime juice, half teaspoon lemongrass, and a pinch of salt to food processor and blend until smooth. Reserve in refrigeration. Repeat same process with watermelon.
Spread crostini with equal parts compound butter; top each with tiny cubes of melon and edible flowers/herbs.
To serve: pour equal portion of each soup on opposite sides of bowls. Place decorated crostini on the side of each bowl and serve.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.