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Cantaloupe Coconut Gaspacho

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Chef: Bunz Emmett

Serves:

Preheat:

I learned how to make this at the La Cocina Que Canta Culinary Center at Rancho La Puerta Fitness, in Tecate, Mexico.

Ingredients:

1 whole Cantaloupe,peeled,seeded and chopped
1/4 cup lime juice
1/2 tsp chili powder
1 can light coconut milk
1/4 tsp ground cinnamon
1 whole cucumber,peeled and diced
2 tbsp chopped fresh mint leaves
1 cup additional melon,small cubes
1-3 tsp agave syrup,* as desired

In a blender, puree chopped cantalope, lime juice and coconut milk.
Pour into a large bowl through sieve.
Discard pulp.
Whisk in the chili powder and cinnamon to the cantalope puree.
Stir in the cucumber, diced melon and mint.
Season to taste with the agave syrup and chill for at least 30 minutes.
Serve cold in chilled bowls with a wedge of lime.
Agave syrup can be found at most health food stores You can substitute the cantaloupe with mangoes,berries or peaches.