Chilled Melon Soup With Toasted Almonds

Ingredients

• 1 small, ripe honeydew melon, peeled, seeded and cut into 1/2-inch cubes (about 7 cups)
• ½ cup fresh lime juice
• 4 teaspoons seeded and minced jalapenos
• ½ cup plain, nonfat yogurt
• 2 ¼ teaspoons salt
• Freshly ground pepper to taste
• ½ cup sliced almonds
• 2 teaspoons water
• ¼ cup chopped fresh mint

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    183 calories; 6 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 23 grams sugars; 5 grams protein; 0 milligrams cholesterol; 1378 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Place the melon, lime juice, jalapenos, yogurt, 2 teaspoons of salt and pepper in a blender and process until smooth. Refrigerate until cold.
2. Preheat the oven to 325 degrees. Place the almonds in a bowl and toss with the water and then with the remaining salt. Place on a baking sheet and bake until toasted, about 15 minutes. Let cool.
3. Divide the soup among 4 bowls. Top with the almonds and mint and serve immediately.

25 minutes