Rating: 5 stars
3 Ratings
  • 5 star values: 3
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Instead of cantaloupe, you may also use Persian, Crenshaw or casaba melon in this refreshing ginger-infused soup.

Marie Piraino
Source: EatingWell Magazine, July/August 1993

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Recipe Summary test

total:
1 hr 15 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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

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  • 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

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

Nutrition Facts

115 calories; protein 3.4g; carbohydrates 25g; dietary fiber 1.1g; sugars 18.5g; fat 0.9g; saturated fat 0.5g; cholesterol 2.5mg; vitamin a iu 4294.1IU; vitamin c 59.8mg; folate 38.6mcg; calcium 102.2mg; iron 0.7mg; magnesium 24.7mg; potassium 475.4mg; sodium 51.3mg; thiamin 0.1mg.
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