Chilled minted melon soup
SmartPoints® value per serving
Serve this cool minty dish as a first course or an after-dinner treat to beat the summer heat. Pre-cut melon makes preparation a breeze. While the ginger may seem like an unexpected addition, its spicy bite adds depth and elevates the flavor giving this fruit forward soup a fresh spin. For variation, you could replace the honeydew with either cantaloupe or watermelon. You can make this soup ahead and store it in the refrigerator—just give it a good stir before serving. Plan to double it to enjoy with lunch or to keep handy for a refreshing snack later in the week.
4½ cup(s), cubed and chilled
1 cup(s), fresh, loosely-packed
Fresh lime juice
1 tsp, fresh, grated
Plain fat free yogurt
- Purée honeydew, mint, lime juice and ginger in a blender until smooth (you may have to do this in batches).
- Serve immediately or transfer to a container and refrigerate up to 2 days. Top each portion with 1 tablespoon of yogurt before serving. Garnish with slivered mint leaves if desired. Yields about 1 cup per serving.