Chilled Melon Soup With Toasted Almonds

Name: Chilled Melon Soup With Toasted Almonds
Total time: 25 min
Yield: Four servings
Ingredients: 1 small, ripe honeydew melon, peeled, seeded and cut into 1/2-inch cubes (about 7 cups); 1/2 cup fresh lime juice; 4 teaspoons seeded and minced jalapenos; 1/2 cup plain, nonfat yogurt; 2 1/4 teaspoons salt; Freshly ground pepper to taste; 1/2 cup sliced almonds; 2 teaspoons water; 1/4 cup chopped fresh mint

By Molly O'Neill

Total Time: 25 minutes
Rating: 4(22)
Comments: Read comments

Featured in: FOOD; Ripeness Is All

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Ingredients

Yield:Four servings

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

Ingredient Substitution Guide

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Preparation

Step 1
Place the melon, lime juice, jalapenos, yogurt, 2 teaspoons of salt and pepper in a blender and process until smooth. Refrigerate until cold.
Step 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.
Step 3
Divide the soup among 4 bowls. Top with the almonds and mint and serve immediately.