Cold Fruit Soup Recipe
Keep an open mind here! Not all soups have to be savory and served hot. This delicious soup will fill you up and cool you off during those hot summer days.
Serving Size: 1+ cups
Volume: 2 ½ cups
Prep Time: 10 minutes
Total Time: 1 hour, 10 minutes
1 cup honeydew melon, peeled, seeded, and diced
1 cup cantaloupe, peeled, seeded, and diced
1 cup seedless watermelon, diced
1/3 cup water, added gradually
2 tablespoons nonfat plain yogurt
¼ teaspoon grated lemon zest
Fresh mint sprigs for garnish
Place all the ingredients except the water into a food processor or blender. Puree until smooth. Adjust the thickness with more or less water. Refrigerate for at least 1 hour to allow the flavors to meld. Pour the soup into chilled soup bowls and garnish with mint sprigs.
Alternative Preparation Method #1: Instead of honeydew, cantaloupe, and watermelon, substitute 3 cups of peeled, seeded, and sliced peaches, apricots, or nectarines. Substitute ½ teaspoon of ground cinnamon for the lemon zest. Garnish each serving with 5 fresh blueberries.
Alternative Preparation Method #2: Substitute 3 cups of sliced kiwis or hulled and capped fresh strawberries for honeydew, cantaloupe, and watermelon. Garnish each serving with a fresh mint sprig.
Why We Love It
Gazpacho isn’t the only cold soup worthy of love. This refreshing SuperFood soup recipe is a new twist on the tomato-based summer favorite, using fruits that are vital for your health. This mouth-watering starter dish is sweet and zesty, and just plain tasty.