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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!


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


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.


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


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.