Chilled watermelon, orange and coconut soup
* Plus 8 hours of refrigeration
This chilled soup of watermelon, orange and coconut is ideal for summer, time of year when you want fresh and easy to prepare things that are also perfect to take to the beach or the pool.
The flavor of this colorful cold soup is sweet and with soft citrus notes that make it even more refreshing, while its texture is light and with the characteristic creaminess and softness that coconut brings.
But its ingredients not only endow this delicious dessert with an incredible flavor, but they also make it hydrating and rich in antioxidants.
So this sweet chilled soup is rich in lycopene, fiber, bioflavonoids, beta-carotene, vitamins A, C, and group B (B1, B2, B3, B5, B6 and B9 or folic acid), sulfur, calcium, chromium, phosphorus, magnesium, manganese, potassium and selenium.
In addition, when carrying vegetable yogurt, this soup also contains protein, isoflavones, lecithin, omega 3 fatty acids, vitamins E, K, B7, iron, iodine and zinc, plus extra doses 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.