Cold Melon Soup

READY IN: 20mins
KateL
Recipe by morgainegeiser

Many different types of melons can be used in this cool, fresh soup, however, honeydew melons defnitely are the best.

Top Review by Chef AprilAllYear

Delicious! I did eyeball the honeydew (used a whole honeydew, instead of measuring, but it was close) and used plain yogurt instead of vanilla, but otherwise kept it exact. It was AMAZING! I would never have believed that things I eat all the time taste SO SO SO good combined. This will now be a regular summer family recipe. Thanks!

Ingredients Nutrition

  • 4 cups ripe honeydews, cut into small balls
  • 4 teaspoons lime juice
  • 2 teaspoons honey
  • 1 cup nonfat vanilla yogurt
  • 12 cup honeydew balls (to garnish)

Directions

  1. In a blender container, combine honeydew, lime juice, and honey. Blend until smooth. Pour into a bowl and add yogurt.
  2. Beat with a fork or wire whisk until blended.
  3. Chill several hours.
  4. Serve cold.
  5. Whisk before serving and garnish each bowl with a few melon balls.
  6. NOTE: chilling time not included with prep time.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a