Fire-and-ice melon soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Cubed peeled cantaloupe; (about 1-1/2 pounds) |
| 2 | cups | Sliced seeded peeled cucumber |
| ¼ | cup | Honey |
| ½ | teaspoon | Grated lime rind |
| 3 | tablespoons | Fresh lime juice |
| 1 | teaspoon | Minced seeded jalapeno pepper |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Salt |
| 1 | carton | Plain fat-free yogurt; (16-ounce) |
Directions
1. Combine cantaloupe and cucumber in a blender or food processor; process until smooth. Pour half of cantaloupe mixture into a bowl. Add honey, rind, juice, and jalapeno to blender; process until smooth. Add cumin, salt, and yogurt; pulse until blended. Add to cantaloupe mixture in bowl. Stir well.
2. Cover and chill at least 1 hour or until thoroughly chilled. Yield: 6 servings (serving size: 1-¼ cups).
Nutritional Information: CALORIES 151 (4% from fat); FAT 0.7g (sat 0.4g, mono 0.2g, poly 0.1g); PROTEIN 6.2g; CARB 33.2g; FIBER 2.1g; CHOL 2mg; IRON 0.8mg; SODIUM 271mg; CALC 181mg NOTES : The jalapeno pepper adds the "fire" to this chilled soup, though it can be omitted.
Recipe by: SOURCE: Cooking Light YEAR: 1997 ISSUE: July PAGE: 65 Posted to EAT-LF Digest by aml@... on Jul 19, 1999, converted by MM_Buster v2.0l.