Fire-and-ice melon soup

6 servings

Ingredients

Quantity Ingredient
6 cups Cubed peeled cantaloupe; (about 1-1/2 pounds)
2 cups Sliced seeded peeled cucumber
¼ cup Honey
½ teaspoon Grated lime rind
3 tablespoons Fresh lime juice
1 teaspoon Minced seeded jalapeno pepper
1 teaspoon Ground cumin
½ teaspoon Salt
1 carton Plain fat-free yogurt; (16-ounce)

Directions

1. Combine cantaloupe and cucumber in a blender or food processor; process until smooth. Pour half of cantaloupe mixture into a bowl. Add honey, rind, juice, and jalapeno to blender; process until smooth. Add cumin, salt, and yogurt; pulse until blended. Add to cantaloupe mixture in bowl. Stir well.

2. Cover and chill at least 1 hour or until thoroughly chilled. Yield: 6 servings (serving size: 1-¼ cups).

Nutritional Information: CALORIES 151 (4% from fat); FAT 0.7g (sat 0.4g, mono 0.2g, poly 0.1g); PROTEIN 6.2g; CARB 33.2g; FIBER 2.1g; CHOL 2mg; IRON 0.8mg; SODIUM 271mg; CALC 181mg NOTES : The jalapeno pepper adds the "fire" to this chilled soup, though it can be omitted.

Recipe by: SOURCE: Cooking Light YEAR: 1997 ISSUE: July PAGE: 65 Posted to EAT-LF Digest by aml@... on Jul 19, 1999, converted by MM_Buster v2.0l.

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