There’s nothing more refreshing than cold fruit soup on a warm day.
Recipe: Chilled Papaya & Watermelon Soup
With Lemon Coriander Cream
This summer soup is seasoned with coriander and coconut Water. Coriander, the dried seed of the herb cilantro (which is also called coriander), is not just an herb for Mexican and Pacific Rim dishes. The seed is a chameleon-like spice that brings forth light, clean flavors. Pairing coriander with coconut water, another flavor of the Asian tropics, adds a taste of the tropics to everything from rice to cocktails. Several brands of coconut water are readily available at specialty food stores. Coriander and coconut water are one of McCormick’s 10 flavor trends for 2008. See the other flavor trends.
- 2 cups cubed papaya (1-inch cubes)
- 2 cups cubed seedless watermelon (1-inch cubes)
- 1-1/2 cups coconut water*
- 1/4 cup fresh lime juice
- 1 tablespoon finely chopped fresh jalapeño pepper
- 1 teaspoon kosher salt
- 1 teaspoon ground coriander, divided
- 1/3 cup crème fraîche or sour cream
- 2 teaspoons fresh lemon juice
- 1 teaspoon sugar
*Coconut water is available in the Latin aisle of most supermarkets and is labeled as either coconut water or coconut juice.
- Place papaya, watermelon, coconut water, lime juice, jalapeño, salt and 1/2 teaspoon of the coriander in blender container; cover. Blend until smooth. Refrigerate until ready to serve.
- Mix crème fraîche, lemon juice, sugar and remaining 1/2 teaspoon coriander in small bowl. Refrigerate until ready to serve.
- To serve soup, ladle into serving bowls. Drizzle each serving with a heaping tablespoon of Lemon Coriander Cream. Serve immediately.
Makes 5 servings.
Recipe and photo © McCormick & Company. All rights reserved. Other material
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