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Island Paradise Soup

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  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

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
Lacto Ovo Vegetarian

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1402 Calories from Fat 259

% Daily Value*

Total Fat 30 g45.5%

Saturated Fat 12 g60.2%

Trans Fat 0.1 g

Cholesterol 101.4 mg33.8%

Sodium 1673.5 mg69.7%

Total Carbohydrates 247 g82.4%

Dietary Fiber 20.7 g82.7%

Sugars 202.7 g

Protein 64 g128.2%

Vitamin A 964.5% Vitamin C 1137.1%

Calcium 77.6% Iron 32%

*Based on a 2000 Calorie diet

Island Paradise Soup Recipe