Honeydew Melon Soup with Almonds (Chilled)
trimmed, seeds discarded, coarsely chopped
full fat or 2%
or basil (but not both)
and pepper if preferred
toasted
NOTES: The restaurant used basil. I chose mint the day I made this. The cayenne was my addition. Sugar was on the list also - I used honey.
1. In a blender combine the melon, yogurt, sour cream, cayenne, mint leaves, honey and wine vinegar. Season with salt and pepper. Process until soup is completely smooth.
2. Pour into a container and chill for a few hours.
3. Pour into serving bowls or glasses and garnish with toasted almonds and a sprig of mint (or basil). Serve to raves.
Per Serving (excluding unknown items): 136 Calories; 4g Fat (24.5% calories from fat); 3g Protein; 25g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 55mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.