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Island Paradise Soup

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Ingredients
  Cantaloupe 1⁄2 Medium
  Honeydew melon 1⁄2 Medium
  Cucumber 1 Small, peeled
  Plain yogurt 16 Ounce (2 Cartons, 8 Ounce Each)
  Buttermilk 2 Cup (32 tbs)
  Dry ranch dressing mix 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper white 1 Pinch
  Ham 2 Ounce, cut into cubes
  Chopped chives/Green onion 2 Tablespoon
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.

Recipe Summary

Difficulty Level: 
Very Easy
Method: 
Chilling
Dish: 
Soup
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Healthy

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