Fire-and-Ice Melon Soup

The jalapeño pepper adds the "fire" to this chilled soup, though it can be omitted.


6 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 151
Caloriesfromfat 4 %
Fat 0.7 g
Satfat 0.4 g
Monofat 0.2 g
Polyfat 0.1 g
Protein 6.2 g
Carbohydrate 33.2 g
Fiber 2.1 g
Cholesterol 2 mg
Iron 0.8 mg
Sodium 271 mg
Calcium 181 mg


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


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.

Cover and chill at least 1 hour or until thoroughly chilled.