Cold Melon Soup | The Nurse Huckleberry Show

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein and creaminess.

Cut the melon in half and scoop out the seeds.

Chop half of the melon and add it to the blender.

Add a little mint to the blender, being careful not to add too much.

Peel and chop half of the cucumber and add it to the blender.

Add some fennel to the blender for flavor.

Season with salt, pepper, and crushed red pepper.

Add lemon juice to the mixture.

Blend everything until smooth.

Taste the mixture and adjust seasoning if necessary.

Add yogurt to the blender and blend again until smooth.

Decide whether to strain the mixture or leave it as is.

Put the blended soup in the refrigerator for 1-2 hours to chill.

Serve the chilled soup in bowls, garnished with a sprig of fennel and a dollop of sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens