By Mary Capone

Papaya Coconut Milk Soup

SERVES 6

Cold soup is surprisingly delightful on a hot summer night. Easy to make and full of nutritious goodness, this recipe combines the bright taste of papaya with coconut milk and island spices.

2 medium papayas, peeled, seeded and chopped
1 can lite coconut milk
3 tablespoons fresh mint, chopped
2 teaspoons honey
1 lime, zested and juiced
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon allspice
¼ teaspoon ground ginger
-Mint, for garnish

1. Place all ingredients in a food processor or blender and puree for 1 minute or until smooth.

2. Refrigerate soup for 1 hour to chill. To serve, pour cold soup into individual bowls and garnish with mint sprigs.

Each serving contains 99 calories, 5g total fat, 3g saturated fat, 0g trans fat, 0mg cholesterol, 17mg sodium, 14g carbohydrate, 2g fiber, 1g protein.