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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The jalapeño pepper adds the fire to this chilled soup, though it can be omitted. Ingredients:
6 cups cubed peeled cantaloupe (about 1 1/2 pounds) |
2 cups sliced seeded peeled cucumber |
1/4 cup honey |
1/2 teaspoon grated lime rind |
3 tablespoons fresh lime juice |
1 teaspoon minced seeded jalapeño pepper |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1 (16-ounce) carton plain fat-free yogurt |
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 jalapeño 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.
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