Recipe by Cooking Light August 2014


Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary test

Serves 6


Ingredient Checklist


Instructions Checklist
  • Combine first 6 ingredients in a blender; blend until smooth.

  • Add cubed honeydew melon, 1/2 cup fresh mint leaves, and tomatoes to mixture in blender. Blend until very smooth.

  • Place 3/4 cup soup in each of 6 bowls. Top each serving with 1 teaspoon yogurt, 1 tablespoon diced honeydew melon, and fresh mint leaves.

Chef's Notes

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Nutrition Facts

99 calories; fat 4.8g; saturated fat 0.7g; sodium 247mg.