Cold Cucumber Soup with Water Melon Ice Cream

Preparation

1. For the water melon ice cream: mix all of the ingredients (except the water melon) with an immersion blender until smooth. Pour into a container and deep freeze.
2. For the cold cucumber soup: wash the cucumber, halve lengthwise and remove the core using a spoon. Cut the cucumber into pieces and add the other ingredients. Mix smooth with an immersion blender and allow to chill.
3. Skin the water melon and remove the core. Cut into small pieces.
4. Cut the frozen QimiQ mixture into pieces and add to the cubes of water melon. Mix until smooth with an immersion blender. Add the freshly chopped coriander and place into the cold cucumber soup. Serve.