This chilled cantaloupe soup has a base of Greek vanilla yogurt, an extra touch of sweetness from fresh mango, and refreshing ginger and mint for a delightful summer treat!
Prep Time 5minutes
Total Time 5minutes
1medium cantaloupepeeled, seeded, and cut into large cubes
2ounces(1/4 cup) mango juice or fresh mango chunks
6ounces(3/4 cup) vanilla yogurtplus extra for garnish.
1Tablespoonlight colored honey - I used organic orange blossom
2teaspoonsfreshly grated ginger
Fresh mint leavesfor garnish
Place half of the cantaloupe, the mango, and half of the yogurt into the bowl of a blender or food processor. Pulse to combine, then add remaining ingredients except for garnish and blend on medium until consistency is smooth and creamy.
Transfer to serving bowls and chill well before serving for best flavor. Just before serving, garnish with a dollop of yogurt and fresh mint.
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