Recipes, Vegetarian

Chilled Melon & Lavender Soup

This is my first culinary experiment with fruit soup – and I am thrilled with my venture & outcome.  Talk about simple.  And healthy!  And completely RAW.  It offers you a nice taste of sweetness at the end of the day (or any time!) to satisfy that craving without eating processed sugar.  Chill the soup before eating it – the colder the better – especially when the temperature rises outside.  Top it with fresh fruit – I used blueberries for lower sugar content – and shredded coconut.

Let’s chat about culinary lavender.  I purchased my bag at a well known spice store downtown Saugatuck – the Spice Merchants.  I use it in baking because it lends a beautiful floral flavor that is very distinct.  Because of the strong flavor of lavender, a little goes a long way.  Too much and it’s like you are eating perfume:-)  1/2 teaspoon is nice in this soup – but a tad more may be better for you – experiment – but with caution.

So now when I enter the grocery store and am bombarded with rows of gorgeous melons, I know exactly what to do with them – besides cutting them up and eating plain.  Toss in a blender with pure coconut water, lime juice, & lavender – Chill and enjoy pure melon soup!  What a beautiful thing.  Every day is a new possibility!

Chilled Melon & Lavender Soup

Serves: 2 servings


  • 1 large ripe melon, chopped small
  • ¾ cup pure coconut water
  • 2 tablespoons lime juice, freshly squeezed
  • ½ teaspoon culinary lavender
  • Blueberries, shredded coconut, and mint leaves for garnish
  • Other topping options: black sesame seeds, hemp seeds, coconut whip cream, cacao nibs


  1. Place all ingredients in a blender and blend until smooth. Serve chilled and top with blueberries, coconut, and mint leaves.

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