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.