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Melon Soup

Wait for those juicy ripe melons to make this soup, and if cantaloupe is not available try another variety, such as honeydew, Persian or casaba. The yogurt adds texture and makes this soup a cooling summer appetizer. It can be made up to one day ahead.

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Wait for those juicy ripe melons to make this soup, and if cantaloupe is not available try another variety, such as honeydew, Persian or casaba. The yogurt adds texture and makes this soup a cooling summer appetizer. It can be made up to one day ahead.

Servings
serving

Ingredients

  • 1 ripe medium cantaloupe
  • 1 cup orange juice
  • 2 tsp. fresh lime juice
  • 1 cup plain low-fat yogurt
  • Fresh mint leaves for garnish

Preparation

  1. Quarter melon, remove and discard seeds and cut fruit from rind. Dice fruit and put in food processor. Add orange juice and lime juice; process until smooth.
  2. Put yogurt into a medium bowl and whisk until light and smooth. Add melon purée and whisk until well blended.
  3. Serve at room temperature or cover and refrigerate until thoroughly chilled. Garnish with fresh mint if desired.

Nutrition Information

  • Serving Size 4 Servings
  • Calories 110
  • Carbohydrate Content 21 g
  • Cholesterol Content 1 mg
  • Fat Content 0 g
  • Fiber Content 1 g
  • Protein Content 5 g
  • Saturated Fat Content 0 g
  • Sodium Content 61 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g