Minted Melon Soup
|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)|
Combine the melon, lemon juice, yogurt, and chopped mint in a food processor or blender and puree.
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.
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