Chilled Melon Soup With Toasted Almonds
- Total Time
- 25 minutes
- Rating
- Comments
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Ingredients
- 1small, ripe honeydew melon, peeled, seeded and cut into ½-inch cubes (about 7 cups)
- ½cup fresh lime juice
- 4teaspoons seeded and minced jalapenos
- ½cup plain, nonfat yogurt
- 2¼teaspoons salt
- Freshly ground pepper to taste
- ½cup sliced almonds
- 2teaspoons water
- ¼cup chopped fresh mint
Nutritional analysis per serving (4 servings)
187 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 31 grams carbohydrates; 4 grams dietary fiber; 24 grams sugars; 6 grams protein; 775 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the melon, lime juice, jalapenos, yogurt, 2 teaspoons of salt and pepper in a blender and process until smooth. Refrigerate until cold.
- Step 2
Preheat the oven to 325 degrees. Place the almonds in a bowl and toss with the water and then with the remaining salt. Place on a baking sheet and bake until toasted, about 15 minutes. Let cool.
- Step 3
Divide the soup among 4 bowls. Top with the almonds and mint and serve immediately.
Private Notes
Comments
This recipe has way way too much salt. The other flavors were so good I’ll try it again and just season to taste