Chilled watermelon, orange and coconut soup
* Plus 8 hours of refrigeration
This chilled watermelon, orange and coconut soup is ideal for summer, the time of year when we crave fresh, easy-to-make dishes that are also perfect for taking to the beach or the pool.
This colorful cold soup tastes sweet, with gentle citrus notes that make it even more refreshing, while its texture is light, with the characteristic creaminess and smoothness that coconut brings.
But its ingredients don’t just give this delicious dessert an incredible flavor; they also make it hydrating and rich in antioxidants.
This sweet chilled soup is rich in lycopene, fiber, bioflavonoids, beta-carotene, vitamins A, C and B-group vitamins (B1, B2, B3, B5, B6 and B9 or folic acid), sulfur, calcium, chromium, phosphorus, magnesium, manganese, potassium and selenium.
What’s more, since it contains plant-based yogurt, this soup also provides protein, isoflavones, lecithin, omega-3 fatty acids, vitamins E, K, B7, iron, iodine and zinc, plus an extra dose of vitamins A, B1, B2, B3, B5, B6 and folic acid, calcium, phosphorus, magnesium and potassium.
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Notes
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- Step 1We put coconut milk in the fridge for a minimum of 4 hours.
- Step 2Cut the watermelon, remove the seeds and the peel, and cut it into cubes.
- Step 3We take the coconut milk out of the fridge and pour the solid part of the coconut milk into the blender glass, add the watermelon, the orange juice and the rest of the ingredients, and beat until you get a smooth puree.
- Step 4We let it cool in the fridge for 2 hours, we take it out, and we serve it immediately in bowls or cups.