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Saturday, July 20 2013

Choose a fresh melon from farmer's market for this creamy melon, yogurt, and ginger blended and chilled soup recipe. Serve it as a side dish, with the serrano peppers, or without the peppers for a refreshing dessert.



Recipe from 
Servings: 8
Yield: 8 side-dish servings
Prep Time: 20 mins
    1      medium golden honeydew melon, Persian melon, or cantaloupe, peeled, seeded, and cut up (about 6 cups)
    3/4   cup   apricot nectar
    3/4   cup   plain nonfat yogurt
    1    tablespoon   grated fresh ginger
    2      fresh red and/or green serrano peppers, bias-sliced very thin (optional)
In a food processor bowl or blender container combine half of the golden honeydew melon, Persian melon, or cantaloupe with half of the apricot nectar, half of the yogurt, and half of the ginger. Cover and process or blend until smooth. Transfer to a large bowl. Repeat with remaining melon, nectar, yogurt, and ginger. Stir into mixture in bowl.
Cover and chill in refrigerator for at least 2 hours. Meanwhile, chill desired soup bowls. To serve, ladle the chilled soup into chilled bowls; garnish each serving with several pepper slices, if desired. Makes 8 side-dish servings.

nutrition information
Per Serving: cal. (kcal) 69, Fat, total (g) 1, chol. (mg) 1, carb. (g) 15, fiber (g) 1, pro. (g) 2, vit. A (IU) 2041, vit. C (mg) 57, sodium (mg) 27, calcium (
Posted by: Send a Meal AT 12:54 pm   |  Permalink   |  Email