Tomato-Melon Soup
Ingredients
- 3/4 cup fat-free buttermilk ⓘ
- 2 tablespoons extra-virgin olive oil ⓘ
- 2 tablespoons fresh lemon juice ⓘ
- 1 tablespoon sugar ⓘ
- 5/8 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper ⓘ
- 2 cups cubed honeydew melon ⓘ
- 1/2 cup fresh mint leaves
- 3 large yellow beefsteak tomatoes, quartered ⓘ
- 2 tablespoons plain 2% reduced-fat Greek yogurt ⓘ
- 6 tablespoons diced honeydew melon ⓘ
Instructions
- Combine first 6 ingredients in a blender; blend until smooth.
- Add cubed honeydew melon, 1/2 cup fresh mint leaves, and tomatoes to mixture in blender. Blend until very smooth.
- Place 3/4 cup soup in each of 6 bowls. Top each serving with 1 teaspoon yogurt, 1 tablespoon diced honeydew melon, and fresh mint leaves.
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Nutrition & Diet Analysis (per serving)
415
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).