Chilled Melon and Yogurt Soup was served in shooter glasses at the luncheon for the baby shower that I hosted for my niece this past weekend. They were pretty to look at and tasty too.
Chilled Melon and Yogurt Soup is a light refreshing soup that is accented with a hint of ginger and mint.
Chilled Melon and Yogurt Soup
Print recipe| Serves | 16 - 18 shooter size servings or 6 - 8 regular servings |
| Inspiration | Canadian Living |
Ingredients
- 1 Large ripe cantaloupe
- 1 cup plain yogurt
- 3 Tbsp lemon juice
- 1/2 Tsp freshly grated gingerroot (or 1/4 tsp ground ginger)
- 1 Tbsp chopped fresh mint
Directions
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Cut the cantaloupe in half and remove the seeds. Scoop out the pulp.  | |
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Mix the pulp, yogurt, lemon juice and ginger together in a bowl. Using a food processor blender, puree the mixture in batches until it has all been pureed. If you still have a few lumps, you might have to strain the soup to remove them. Refrigerate until chilled.  | |
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Ladle into shooters glasses or serving size bowls. Sprinkle with the chopped mint. | |