Island Paradise Soup Recipe
Ingredients
| Cantaloupe | 1/2 Medium | |
| Honeydew melon | 1/2 Medium | |
| Cucumber | 1 Small, peeled | |
| Plain yogurt | 2 Carton (1l) | |
| Buttermilk | 2 Cup (16 tbs) | |
| 2 teaspoons dry ranch-style salad-dressing mix | ||
| Salt | 1/2 Teaspoon | |
| Pepper white | 1 Pinch | |
| 2 oz. ham, cut in cubes | ||
| 2 tablespoons chopped chives or green onion | ||
Directions
Using a spoon, scoop seeds from melons; discard seeds.
Cut cantaloupe and honeydew in balls with a melon-baller.
Thinly slice cucumber.
Make cucumber rings by cutting out center seeds with a knife.
Discard seeds.
In a 2-quart container or casserole with a lid, stir yogurt until smooth.
Gradually stir buttermilk into yogurt.
Stir in dressing mix, salt and white pepper.
Stir in melon balls, cucumber rings and ham cubes.
Cover and refrigerate until chilled, at least 4 hours.
Cut cantaloupe and honeydew in balls with a melon-baller.
Thinly slice cucumber.
Make cucumber rings by cutting out center seeds with a knife.
Discard seeds.
In a 2-quart container or casserole with a lid, stir yogurt until smooth.
Gradually stir buttermilk into yogurt.
Stir in dressing mix, salt and white pepper.
Stir in melon balls, cucumber rings and ham cubes.
Cover and refrigerate until chilled, at least 4 hours.
Chef
