This light summer soup served cold is low in calories and fat, but high in protein and phytochemicals, which research shows boosts immune function and fights disease. It’s easy and delicious! Perfect for when the weather’s warm. – Paula Meyer, Mission Training Center Nutritionist
Ingredients
1 large seedless cucumber, or a medium peeled
2 cups of sliced or chopped cucumber (about 1 regular-sized cucumber)
1 and 1/2 cups honey dew melon, cubed
¾ cups greek style yogurt
Cilantro – about a dozen sprigs, including stems
Mint – the leaves from about 4 sprigs of mint
Salt and Pepper
Directions
1. Cut the cucumber into large chunks – about 5 or 6 pieces.
2. Put all ingredients into a blender and process.
3. Serve soup with a few small mint leaves as a garnish and a sprinkling of sea salt over the top.
Note: Taste will vary a bit according to the sweetness of the melon, the tartness of the yogurt etc. You may like more mint or cilantro or salt. Adjust the amounts to your taste.
Makes 4 (1 cup) servings
Nutritional information per serving: 64 calories, 2g fat, 8.5g carbohydrate, 3g protein; 1.5g fiber
