Chilled Melon Soup With Toasted Almonds


  • 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.

Four servings


  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

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