About $1.85 per serving
3 cups cantaloupe (about ½ cantaloupe), roughly diced
1 small cucumber, roughly diced
½ cup non-fat, plain Greek yogurt
½ teaspoon fresh ginger, grated or ¼ teaspoon ground ginger
2 tablebspoons fresh basil, roughly chopped or 1 teaspoon dried
2 teaspoons fresh mint, roughly chopped or 1 teaspoon dried
1 small fresh jalapeno pepper, roughly chopped
2 teaspoons extra virgin olive oil
¼ teaspoon champagne vinegar or white wine vinegar
1 pinch cayenne pepper (less than ? teaspoon)
- Combine all ingredients in food processor. Puree until very smooth (about 2–3 minutes).
- Chill for 30 minutes and serve cold.
Cooking Tips: This soup is best when made fresh and eaten in the same day!
|Total Fat||2.0 g|
|Saturated Fat||0.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat ||0.5 g|
|Monounsaturated Fat||1.5 g|
|Cholesterol ||0 mg|
|Dietary Fiber||1 g|
|Total Sugars||9 g|
|Protein ||3 g|
Recipe copyright © 2013 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.