Chilled Minted Melon Soup
Yield
servingsPrep
3 hrsCook
20 minReady
3 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
water
|
|
| 3 | tablespoons |
honey
|
|
| 1 | tablespoon |
mint leaves
coarsely chopped or, 1/4 teaspoon dried |
|
| ½ | medium |
honeydew melon
(about 5-pound, size), cut into, 1inch pieces |
*
|
| 2 | tablespoons |
lime juice
|
|
| ½ | cup |
buttermilk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
water
|
|
| 45 | ml |
honey
|
|
| 15 | ml |
mint leaves
coarsely chopped or, 1/4 teaspoon dried |
|
| 0.5 | medium |
honeydew melon
(about 5-pound, size), cut into, 1inch pieces |
*
|
| 3E+1 | ml |
lime juice
|
|
| 118 | ml |
buttermilk
|
|
Directions
Heat water, honey and mint to boiling; remove from heat.
Let stand 5 minutes.
Pour honey mixture into blender or food processor; add melon and lime juice.
Cover and blend until smooth.
Pour into medium glass or plastic bowl or pitcher; stir in milk.
Cover and refrigerate about 3 hours or until chilled.
Stir before serving.
Garnish with additional mint leaves if desired.
6 servings.
