Categories: Soup

Ingredients

• 2 English cucumbers (about 1 1/2 lbs)
• 1/2 large honeydew, cubed (about 5 cups)
• 1/2 cup fat-free Greek yogurt
• 4 tbls fresh lime juice
• 1/4 cup fresh mint leaves
• salt and pepper, to taste
• Green Tabasco, for garnish

Directions

1. Peel, seed and chop 1 1/2 cucumbers. Dice the remaining half, and reserve for garnish.

2. Puree half the chopped cucumber and cubed melon with 1/4 cup yogurt and 2 tbls lime juice. Pour into an airtight container. Puree the remaining chopped cucumber and melon with 1/4 yogurt and 2 tbls lime juice. Add the mint, and puree a bit more. Combine with the first batch, and add more lime juice and salt and pepper to taste. Chill. Serve cold, garnished with a dollop of yogurt, diced cucumber and a dash of green Tabasco.

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