Recipe: Minted Melon Soup

Minted Melon Soup
Makes 4 servings

1 cup water
1 tablespoon sugar
1-1/2 cups fresh mint, including stems
2 fresh basil leaves
1-1/2 cups diced cantaloupe
4 teaspoons lemon juice, divided
1-1/2 cups diced seeded watermelon

Combine water and sugar in small saucepan; mix well. Bring to a boil over medium heat. Add mint and basil; simmer 10 minutes or until reduced by two-thirds. Remove from heat; cover and let stand at least 2 hours or until cool. Strain mint syrup; set aside.

Place cantaloupe in food processor or blender; process until smooth. Add 2 tablespoons mint syrup and 2 teaspoons lemon juice; process until well mixed. Pour into airtight container. Cover and refrigerate until cold. Repeat procedure with watermelon, 2 teaspoons mint syrup and remaining 2 teaspoons lemon juice. Discard any remaining mint syrup.

To serve, simultaneously pour 1/4 cup of each melon soup, side by side, into serving bowl. Place 1 mint sprig in center for garnish, if desired. Repeat with remaining soup.

Source: Publications International, Ltd.

Nutrients per Serving
Calories 48
Calories from Fat 7 %
Total Fat <1 g
Carbohydrate 11 g
Fiber 1 g
Protein 1 g
Sodium 7 mg

Dietary exchanges
1 Fruit