Title: Fire-And-Ice Melon Soup
Categories: Cooking lig, Appetizers
Yield: 6 servings

6 c Cubed peeled cantaloupe;
-(about 1-1/2 pounds)
2 c Sliced seeded peeled
-cucumber
1/4 c Honey
1/2 ts Grated lime rind
3 tb Fresh lime juice
1 ts Minced seeded jalapeno
-pepper
1 ts Ground cumin
1/2 ts Salt
1 ct Plain fat-free yogurt;
-(16-ounce)

1. Combine cantaloupe and cucumber in a blender or food processor; process
until smooth. Pour half of cantaloupe mixture into a bowl. Add honey, rind,
juice, and jalapeno to blender; process until smooth. Add cumin, salt, and
yogurt; pulse until blended. Add to cantaloupe mixture in bowl. Stir well.

2. Cover and chill at least 1 hour or until thoroughly chilled. Yield: 6
servings (serving size: 1-1/4 cups).

Nutritional Information: CALORIES 151 (4% from fat); FAT 0.7g (sat 0.4g,
mono 0.2g, poly 0.1g); PROTEIN 6.2g; CARB 33.2g; FIBER 2.1g; CHOL 2mg; IRON
0.8mg; SODIUM 271mg; CALC 181mg

NOTES : The jalapeno pepper adds the "fire" to this chilled soup, though it
can be omitted.

Recipe by: SOURCE: Cooking Light YEAR: 1997 ISSUE: July PAGE: 65

Posted to EAT-LF Digest by aml@skypoint.com on Jul 19, 1999, converted by
MM_Buster v2.0l.