Cold Mango-Melon Soup with Crème Fraîche

By Monica Bhide
(Serves 4)
You can use mango or another tropical fruit. The soup can be refrigerated
for up to three days. Melons provide potassium, vitamin A, and folate.

1 large melon such as honeydew or cantaloupe, peeled, seeded, and roughly chopped
1 mango, peeled, seeded and roughly chopped
1/2 cup unsweetened coconut milk
3 tablespoons honey
3 tablespoons golden rum (optional)
Salt and white pepper to taste
For garnish:
4 tablespoons crème fraiche
Fresh mint leaves

In a blender or food processor, process the melon and mango until smooth.
Strain though a fine-mesh strainer into a large bowl. (Alternatively, you
can leave a few small pieces of fruit in the soup for added texture.)
Whisk in the coconut milk, honey, cinnamon and rum. Add salt and white pepper to taste.
Cover and refrigerate for 2 hours or until well chilled.
To serve, adjust the seasonings to taste and pour the soup into chilled
bowls. Garnish with crème fraîche and mint leaves.

Sandy U.
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