Coconut Cantaloupe Gazpacho

Ok - So I know it sounds A LITTLE weird, but I'm telling you, this is D-E-L-I-C-I-O-U-S... Delicious... It hits your palate from every different angle with hints of sweet, savory, bitter, and spicy, and is cool and refreshing on a hot summer day!! Give it a try - I guarantee you'll love it!!

Coconut Cantaloup Gazpacho
1 Large Cantaloupe, rind removed, small diced
2" knob Ginger, peeled and grated
Juice of 1 Lemon
1 t Salt
1/2 C Greek Yogurt 0% Fat
1/2 C Coconut Water
1/4 C Milk
Garnishes
Coconut Milk (I use reduced fat)
Honey or Agave Nectar
Mint  Chutney
One bunch fresh Mint
Juice of half a lemon
1 T Olive Oil
1/2 t Salt

Combine Cantaloupe, grated ginger, lemon juice and Salt in medium bowl. Blend with emersion blender for 3-5 minutes, until very smooth. Add to large sauce pan and cook on low for 20 minutes (it sounds weird to cook cantaloupe, but it makes the texture much MUCH smoother in the end). Remove from heat and transfer back into bowl. Blend again for 2-3 minutes. Add coconut water, greek yogurt, and milk. Blend to combine. The texture should be more like a smooth soup, rather than like an applesauce - if yours resembles applesauce more, just keep blending. Chill for at least 4 hours, or overnight.

For Mint Chutney, combine all ingredients and blend until combined and a has a bit of a shine to it.

Once chilled, ladle into bowl, drizzle a swirl of coconut milk, drizzle a swirl of mint chutney, and top with zig zags of honey/agave nectar. I don't mix mine up, bc I like finding all the different pockets of flavor as I eat it. BON APPETIT!