Minted Melon Soup Recipe
Ingredients
| Honeydew melon | 6 Cup (96 tbs), peeled, seeded and cubed (4 Pound) | |
| Lemon juice | 1⁄4 Cup (4 tbs), squeezed (1 Lemon) | |
| Plain non-fat yogurt | 2 Cup (32 tbs) (Use More For Garnishing) | |
| Chopped mint | 1⁄4 Cup (4 tbs) (Tightly Packed Pod) | |
| Mint sprigs | 6 (For Garnishing) | |
| Chopped cucumber | 1 Cup (16 tbs), peeled (Use 1 Large Cucumber) |
Nutrition Facts
Serving size
Calories 113 Calories from Fat 2
% Daily Value*
Total Fat 0.29 g0.44%
Saturated Fat 0.08 g0.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 67.5 mg2.8%
Total Carbohydrates 21 g6.8%
Dietary Fiber 1.7 g7%
Sugars 17.4 g
Protein 9 g18.3%
Vitamin A 4.9% Vitamin C 61.3%
Calcium 11% Iron 2.8%
*Based on a 2000 Calorie diet
Directions
Cover and refrigerate for at least 2 hours, until thoroughly chilled.
Stir the cucumber into the puree and serve in small chilled bowls, garnished with a sprig of mint and a little yogurt.
Chef
