Traditionally made with tomatoes, this refreshing twist on an old favorite can be served as a dessert soup at the end of a hearty meal or as part of a brunch buffet.
- 2 cups (1-inch cubes) cantaloupe
- 2 cups (1-inch cubes) seedless watermelon
- 1 cucumber peeled, seeded and chopped
- 1 pound strawberries hulled, divided
- 1 tablespoon fresh lime juice
Place cantaloupe, watermelon, cucumber, half of strawberries and lime juice in a food processor and blend until puréed. Chop remaining strawberries and stir into the soup. Refrigerate until chilled.
Per serving: 45 calories (5 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 5mg sodium, 11g carbohydrates (2g dietary fiber, 8g sugar), 1g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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