Chilled Melon Soup

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  • 1 medium ripe melon (your favorite, 3-4 pounds), cubed
  • 1 tablespoon sugar
  • 1 tablespoon honey (or to taste)
  • Juice of 1/2 of a large lemon
  • 1/4 cup orange juice
  • Pinch salt
  • 1/2 cup water
  • About 1/4 cup plain or vanilla yogurt
  • Mint leaves, thinly sliced, for garnish


In a blender or food processor, puree about 1 cup melon with sugar, honey, lemon juice, orange juice and salt. Transfer to a large bowl and puree remaining melon, working in batches. Add to bowl with water and stir to combine. Chill well.

Ladle into bowls, top with a dollop of yogurt and sprinkle with mint.

For a grown-up treat, try adding white wine or champagne!

Recipe from Central Market Mill Creek - Culinary Resource Center
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