Chilled Melon Soup With Toasted Almonds
Published July 6, 1996
- Total Time
- 25 minutes
- Rating
- Comments
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Ingredients
1 small, ripe honeydew melon, peeled, seeded and cut into ½-inch cubes (about 7 cups)
½ cup fresh lime juice
4 teaspoons seeded and minced jalapenos
½ cup plain, nonfat yogurt
2 ¼ teaspoons salt
Freshly ground pepper to taste
½ cup sliced almonds
2 teaspoons water
¼ cup chopped fresh mint
Nutritional analysis per serving (4 servings)
31 grams carbs; 1 milligram cholesterol; 187 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 4 grams fiber; 775 milligrams sodium; 6 grams protein; 24 grams sugar
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