Melon Soup With a Yogurt Swirl

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0.6 min read
Honeydew Melon

Melon Soup With a Yogurt Swirl

Course: Lunch, Soup
Cuisine: American, Vegetarian
Yield: 5 people


  • 1/4 honeydew peeled and deseeded
  • 1/4 cantaloupe peeled and deseeded
  • 1/4 pineapple peeled and diced
  • 1/2 teaspoon Splenda
  • 1/2 tablespoon vanilla extract (halved)
  • 1/2 tablespoons fresh mint leaves
  • 1/2 tablespoons fresh basil leaves
  • 1/2 cup champagne good quality
  • 1 ounces yogurt (plain, fat-free)
  • 1/8 cup strawberry puree


  • Put honeydew, cantaloupe, pineapple, ¼ teaspoon of Splenda®, ¼ tablespoon of vanilla, mint, basil, and champagne in large blender.
  • Blend until very smooth.
  • In a food processor, puree yogurt, ¼ teaspoon of Splenda®, ¼ tablespoon of vanilla, and strawberry puree.
  • Chill both separately.
  • When ready to serve, pour soup into bowls. Spoon yogurt mixture on top.
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