Melon, peach and blackberry soup

Refreshing, invigorating and almost calorie-free - our perfect dessert contains everything you need in summer. Melon soup can be served after lunch or dinner as a dessert, or drunk throughout the day as a smoothie.

Ingredients

• 700 g ripe melon
• 2 peaches
• juice of half a lemon
• 1/2 cup coconut milk
• 1/2 cup blackberries
• 1/2 tsp balsamic vinegar
• powdered sugar
• mint for serving

Directions

1. Peel the melon and cut into small pieces. Cut the peaches in half, remove the pits. Place melon and peaches in a food processor bowl, add lemon juice and chop until smooth.
2. Pour in the coconut milk and stir well. You may need a little less or a little more coke milk depending on the juiciness of the fruit. Taste the soup, add powdered sugar if needed. Refrigerate the soup for at least 30 minutes.
3. Grind the blackberries with balsamic vinegar.
4. Pour the soup into glasses and add the blackberry puree. Decorate with mint leaves and serve immediately.