Advertisement

Ginger-Melon Soup

July/August 1993

Your rating: None Average: 4.7 (3 votes)

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



READER'S COMMENT:
"I often make this for company for Sunday Brunch. It has a light, summery taste. I like it best with LF vanilla yogurt. Made it once with Greek yogurt and the flavor was too strong. "
Ginger-Melon Soup Recipe

Makes: 6 servings, scant 1 cup each

Active Time:

Total Time:

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.

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).

Carbohydrate Servings: 1 1/2

Exchanges: 1 fruit, 1/2 other carbohydrate


More From EatingWell

Recipe Categories

Advertisement

EatingWell Magazine

Advertisement
more smart savings
Advertisement
World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner