Fire-and-Ice Melon Soup

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

Yield: 6 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 151
  • Calories from fat: 4%
  • Fat: 0.7g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 6.2g
  • Carbohydrate: 33.2g
  • Fiber: 2.1g
  • Cholesterol: 2mg
  • Iron: 0.8mg
  • Sodium: 271mg
  • Calcium: 181mg

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

Preparation

  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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