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Chilled Melon-Cucumber Soup
Recipes
Chilled Melon-Cucumber Soup
4 servings
40 minutes total (Active 10 minutes)

Ingredients

  • ½ European cucumber, coarsely chopped
  • 1 Hass avocado, coarsely chopped
  • 1 jalapeño pepper, coarsely chopped
  • 1 clove garlic, coarsely chopped
  • Juice of 1 lime
  • 1 lb honeydew chunks
  • ¼ cup white balsamic vinegar
  • 2 tablespoons presliced green onions
  • ½ teaspoon kosher salt
  • 8 teaspoons Greek yogurt with honey

Prep

    • Peel cucumber and chop (1 cup); chop avocado, jalapeño (remove seeds), and garlic.
    • Squeeze lime for juice (1 tablespoon).

Steps

    1. Reserve ¼ cup each honeydew, cucumber, and avocado. Blend remaining ingredients (except yogurt) in a blender (or food processor) until smooth. Chill soup 20–30 minutes or until cold.
    2. Divide soup into 4 bowls. Chop reserved ingredients finely and sprinkle over soup; top each with 2 teaspoons yogurt. Serve.

Amount per ¼ recipe serving: Calories 150, Total Fat 8g, Sat Fat 1g, Trans Fat 0g, Chol 0mg, Sodium 170mg, Total Carb 21g, Fiber 5g, Total Sugar 15g, (Incl. 0g Added Sugars), Protein 3g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 0%