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Fire-and-Ice Melon Soup

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

Nutrition 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

How to Make It

  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.