A refreshing soup combining fruit, herbs and coconut milk that is perfect as a first course on a hot summer day! Canned aloe vera chunks are normally found in the fruit isle of your grocery store or in the International section. This will make 6 – 8 shot glasses, depending on the size or use small bowls. If you like this version, try my other versions Chilled Mango Soup and Chilled Prickly Pear Soup.
4 kiwi’s peeled
1/2 sprig of rosemary, stem removed
1/2 cup of aloe vera chunks drained (Save the juice and make our Chilled Prickly Pear Soup.)
1 cup of lite coconut milk
1 teaspoon of kosher salt
1/2 of cucumber peeled and finely chopped
1/4 cup of rice wine vinegar
A sprinkle of kosher salt
1 tablespoon of finely chopped fresh dill
Baby kiwis thinly sliced or regular kiwis
Peel kiwi fruit and set aside. Drain juice from aloe vera chunks and reserve juice for future use. Place all ingredients for soup into a blender and blend until smooth. Chill for at least an hour or until ready to serve. In a separate bowl combine cucumber, rice wine vinegar, dill and kosher slat and mix well. Pour soup into shot glasses as shown or small bowls. Add garnish on the side and place thinly sliced kiwi on plate as shown.