Ginger-Melon Soup

http://www.eatingwell.com/recipes/ginger_melon_soup.html

From EatingWell:  July/August 1993

Instead of cantaloupe, you may also use Persian, Crenshaw or casaba melon in this refreshing ginger-infused soup.

6 servings, scant 1 cup each | Active Time: 10 minutes | Total Time: 1 1/4 hours

Ingredients

• 1 large ripe cantaloupe, peeled, seeded and cut into cubes (4 1/2 cups)
• 4 tablespoons slivered crystallized ginger, divided
• 1 1/2 teaspoons freshly grated orange zest
• 1 teaspoon honey
• 1 cup low-fat plain yogurt
• 2/3 cup orange juice
• 1 tablespoon lemon juice

Preparation

1. Place cantaloupe, 3 tablespoons ginger, orange zest and honey in a food processor or blender and puree. Add yogurt and blend until smooth.
2. Transfer to a bowl and stir in the orange and lemon juices. Cover and refrigerate until chilled, at least 1 hour. Garnish each portion with some of the remaining ginger.

Nutrition

Per serving : 115 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 2 mg Cholesterol; 25 g Carbohydrates; 3 g Protein; 1 g Fiber; 51 mg Sodium; 476 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 fruit, 1/2 other carbohydrate

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 2 days.