Tomato-Melon Soup

Name: 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; Fresh mint leaves

12 ingredients

4 steps

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
Fresh mint leaves

Directions

1

Combine first 6 ingredients in a blender; blend until smooth.
2

Add cubed honeydew melon, 1/2 cup fresh mint leaves, and tomatoes to mixture in blender. Blend until very smooth.
3

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.
4

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