Can be prepared in 45 minutes or less, but requires additional unattended time.
Recipe information
Yield
Makes 5 Cups, serving 4
Ingredients
1 English cucumber
2 cups honeydew pieces (from about 1/4 medium melon)
8 ounces plain non-fat yogurt
1/4 cup fresh mint leaves
2 tablespoons fresh lime juice
Garnish: 4 fresh mint leaves
Preparation
Step 1
Cut cucumber into 1-inch pieces. In a bowl combine cucumber and honeydew pieces, yogurt, mint leaves, and lime juice.
Step 2
In a blender purée mixture in batches 30 seconds, pouring mixture as puréed through a sieve into a bowl, and season soup with salt and pepper. Chill soup, covered, at least 2 hours and up to 6.
Step 3
Serve soup garnished with mint.
Nutrition Per Serving
Each serving about 73.5 calories and 0.28 grams fat (3% calories from fat).
#### Nutritional analysis provided by Gourmet
