Summer Melon Soup
This cool, refreshing soup captures the essence of summer. The addition of the jalapenos adds a surprising spark. Serve this soup with a cool entrée or as a pleasant dessert.
4 cups ripe cantaloupe, cut in 1-inch pieces (about 1 large melon, rind and seeds removed) 4 cups watermelon, cut in 1-inch pieces (rind and seeds removed) Juice of 1 fresh lemon 1-2 teaspoons honey, liquefied (20 seconds in microwave) 1/4 teaspoon salt 2 fresh jalapeño peppers, seeded and finely minced 1/2 cup fresh blueberries
1. Purée the cantaloupe and watermelon together in a food processor or blender. Add the lemon juice, honey, salt and jalapenos to taste. Chill for up to 4 hours.
2. Garnish with fresh blueberries and serve.
Serves 6
Nutrients Per Serving Calories: 116.8 calories Protein: 2.4 grams Fat: 1.1 grams Saturated Fat: 0.2 grams Monounsat Fat: 0.2 grams Polyunsat Fat: 0.4 grams Carbohydrate: 27.9 grams Fiber: 2.2 grams Cholesterol: 0.0 mg Vitamin A: 5,699.6 IU Vitamin E: 0.6 mg/IU Vitamin C: 99.5 mg Calcium: 30.3 mg Magnesium: 34.7 mg
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