Cantaloupe Basil Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 cups Cantaloupe | Washed, peeled, seeds removed and chopped |
| 4 cups Plain Greek yogurt | |
| 1/4 cup fresh basil | Washed, trimmed and finely chopped |
| 1/3 cups fresh mint (reserve some for garnish) | Washed, trimmed and finely chopped |
| 2 tablespoons fresh lemon juice | |
| ½ teaspoon lemon zest | |
| 2 tablespoons sugar | |
| 1/4 teaspoon salt |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Combine, canteloupe, yogurt, lemon juice, lemon zest, sugar, mint, basil and salt in large a large bowl. Puree in a food processor or blender in processor. | |
| 2 | Chill for all least 2 hours. | |
| 3 | Serve in chilled bowls and garnish with mint. |
Posted in Soup Recipes
