Chilled Cucumber Melon Soup

Chilled Cucumber Melon Soup

Makes 4 Cups

2 medium cucumbers peeled, seeded, quartered and cut into 2” pieces
2 cups honeydew cubed
5 – 6 ounces plain Greek yogurt
20 mint leaves
juice of two limes

Salt and pepper to taste

Directions

1. In a bowl combine cucumber and honeydew, yogurt, mint leaves, and lime juice.

2. In a blender pulse the mixture in batches until a smooth puree.

3. Season with salt and pepper. Chill soup, covered for 2 hours and up to 6 hours.

 

Recipe courtesy of Christina Dimacali of Clean Your Plate, Philadelphia

 

 

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