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Cantaloupe Berry Soup

Photo: Annabelle Breakey; Styling: Randy Mon
Total time 10 mins
Yield Serves 4
Show off summer's bounty with this unique soup. Blended cantaloupe, fresh berries, yogurt, and a drizzle of honey are sweet with a touch of tartness. This creamy cantaloupe combination can also be served as breakfast and holds 22% of your daily fiber. 


  • Flesh from 1 cantaloupe (3 lbs.), cut in chunks
  • 8 fresh mint leaves, chopped
  • 1 cup raspberries
  • 1 cup blackberries
  • 1/4 cup nonfat Greek yogurt
  • 1 tablespoon honey

Nutrition Information

  • calories 118
  • caloriesfromfat 6 %
  • protein 3.3 g
  • fat 0.8 g
  • satfat 0.1 g
  • carbohydrate 27 g
  • fiber 4.5 g
  • sodium 21 mg
  • cholesterol 0.0 mg

How to Make It

  1. Whirl cantaloupe in a blender until smooth. Stir in mint, then divide among 4 small bowls. Top each bowl with equal amounts of raspberries and blackberries. Mix yogurt and honey together, then dollop 1 tbsp. onto each soup.