You are here

Minted Melon Soup

Fat.Freedom's picture
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)
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Blending
Dish: 
Soup
Servings: 
6

Rate It

Your rating: None
4.216665
Average: 4.2 (15 votes)