Chilled Cucumber Melon Soup with Greek Yoghurt

• PIN

Ingredients: (4 servings)

• 1 large hothouse cucumber, peeled, seeded and chopped
• 2 cups honeydew pieces, peeled, seeded and cubed
• 8 oz. (227 gr.) Greek strained yoghurt
• ¼ cup fresh mint leaves
• 2 tbsp. fresh lemon juice
• Salt and white pepper to taste
• Mint leaves for garnish

Instructions:

1. Puree the cucumber, melon, yoghurt, mint leaves and lemon juice in a food processor or blender until smooth. Filter the mixture through a chinois into a bowl. Season to taste with salt and pepper. Cover and chill for at least three hours.
2. Remove, pour into individual serving plates, and garnish with mint leaves.