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

Recipe by Cooking Light July 1997

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

151 calories; calories from fat 4%; fat 0.7g; saturated fat 0.4g; mono fat 0.2g; poly fat 0.1g; protein 6.2g; carbohydrates 33.2g; fiber 2.1g; cholesterol 2mg; iron 0.8mg; sodium 271mg; calcium 181mg.
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