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Tina Rupp

Recipe Summary

prep:
15 mins
chill:
2 hrs
total:
2 hrs 15 mins
Yield:
Serves: 4 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Halve melon, scoop out seeds and remove rind. Cut flesh into large chunks. (You should have about 6 cups.)

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  • Working in batches if necessary, combine cantaloupe, honey and orange juice in a blender. Pulse or blend until smooth. Transfer to a large bowl, cover and refrigerate until thoroughly chilled, at least 2 hours.

  • Just before serving, briskly whisk soup and stir in mint. Serve very cold, garnished with sprigs of mint, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

147 calories; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 2g; carbohydrates 37g; fiber 2g; cholesterol 0mg; iron 1mg; sodium 34mg; calcium 24mg.
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