Melon Yogurt Cold Soup
Here’s a simple, quick, and refreshing summer soup. Just blend up some orange melon, plain yogurt, and basil. Serve it with the Prosciutto, Fig, and Cheese Sandwich.
Prep Time: 10 minutes active, 2 hours chilling time
½ a large musk melon (or cantelope), cut into medium chunks
1 cup of plain, lowfat yogurt (Greek yogurt if you wish for a thicker soup)
¼ cup of fresh basil, (a few leaves reserved for garnish)
A tiny pinch of kosher salt
Place 1 cup of plain, lowfat yogurt in the blender. Add in the ¼ cup of fresh basil leaves, torn up (reserve about 4 leaves for garnishing the soup). Add in the melon chunks and the pinch of salt. Blend until smooth.
If your melon was previously cut-up and chilled you can serve the soup right away. Otherwise, let the soup chill for a couple hours in the refrigerator to get it nice, cold, and refreshing.
To serve the soup divide it into two bowls. Drizzle lightly with extra virgin olive oil and top with a couple basil leaves.