Two-Melon Soup

Author: Canadian Living

This two-toned soup of contrasting colours is beautiful to look at and ideal as a cool palate cleanser between courses or as a refreshingly light dessert.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine, June 2002

Ingredients

  • 1/2 honeydew melon
  • 1/2 cantaloupe
  • 1 cup orange juice
  • 1/2 cup plain yogurt
  • 2 tablespoons lime juice
  • 1 tablespoon liquid honey
  • 2 tablespoons shredded mint leaves

Method

Scoop out seeds from honeydew and cantaloupe; peel and coarsely chop to make 3 cups (750 mL) each.

In blender or food processor, pur?together honeydew and half each of the orange juice, yogurt, lime juice and honey; pour into pitcher.

In clean blender or food processor, pur?cantaloupe with remaining orange juice, yogurt, lime juice and honey. Pour into separate pitcher. (Make-ahead: Cover and refrigerate for up to 2 days.)

At same time and from opposite sides of bowl, slowly pour soups into bowls. Sprinkle with mint.

Nutritional facts Per serving: about

  • Sodium 42 mg
  • Protein 3 g
  • Calories 147.0
  • Total fat 1 g
  • Cholesterol 3 mg
  • Saturated fat 1 g
  • Total carbohydrate 34 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 42.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 24.0
  • Vitamin C 157.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Two-Melon Soup

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