Melon Soup


Wait for those juicy ripe melons to make this soup, and if cantaloupe is not available try another variety, such as honeydew, Persian or casaba. The yogurt adds texture and makes this soup a cooling summer appetizer. It can be made up to one day ahead.

  • 4Servings


  • 1 ripe medium cantaloupe
  • 1 cup orange juice
  • 2 tsp. fresh lime juice
  • 1 cup plain low-fat yogurt


Quarter melon, remove and discard seeds and cut fruit from rind. Dice fruit and put in food processor. Add orange juice and lime juice; process until smooth.

Put yogurt into a medium bowl and whisk until light and smooth. Add melon purée and whisk until well blended.

Serve at room temperature or cover and refrigerate until thoroughly chilled. Garnish with fresh mint if desired.

Nutrition Information

  • Calories: 110
  • Carbohydrate Content: 21 g
  • Cholesterol Content: 1 mg
  • Fiber Content: 1 g
  • Protein Content: 5 g
  • Sodium Content: 61 mg