Ginger-Melon Soup

From EatingWell: July/August 1993 — Subscribe Now!

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

Nutrition Profile

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

Place cantaloupe, 3 tablespoons ginger, orange zest and honey in a food processor or blender and puree. Add yogurt and blend until smooth.
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.

Tips & Notes

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

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.

Nutrition Bonus: Vitamin C (100% daily value), Vitamin A (86% dv).

1 1/2 Carbohydrate Serving

Exchanges: 1 fruit, 1/2 other carbohydrate