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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

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

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

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Minted Melon Soup Recipe