Coconut Melon Soup

Here, juicy melon is blended with honey, lime juice and coconut milk then chilled and served elegantly with a small scoop of coconut sorbet and a shower of fresh mint. It makes a refreshing dessert on a hot summer's day.

5 cups packed cantaloupe or honeydew chunks (from a 3½-pound melon, peeled and seeded)

1 tablespoon honey

2 tablespoons fresh lime juice

½ cup unsweetened light (low-fat) coconut milk

½ cup store-bought coconut sorbet

2 tablespoons chopped fresh mint, for garnish

Combine the melon, honey and lime juice in a food processor; puree until smooth. Add the coconut milk and pulse to incorporate. Transfer to an airtight container and refrigerate for at least 1 hour, and up to 2 days.

To serve, ladle the soup into individual shallow bowls. Place a scoop of sorbet at the center of each portion, then top with the chopped mint.

Serves 4 to 5 (makes about 4 cups)

Nutrition | Per serving (based on 5): 120 calories, 2 g protein, 23 g carbohydrates, 4 g fat, 3 g saturated fat, 0 mg cholesterol, 35 mg sodium, 1 g dietary fiber, 19 g sugar

Adapted from food nutritionist and cookbook author Ellie Krieger