4 Serves
251 Mins
Combine the melon pieces, yogurt, lime juice, salt, and black pepper in a blender.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
83 µg / 400 µgCalcium
79 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
92 mg / 1,250 mgPotassium
883 mg / 4,700 mgSodium
439 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
3 g / 28 gSugar
7 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
Process the mixture until completely smooth, adding a small amount of water if a thinner consistency is desired.
Taste the soup and adjust the seasoning with additional salt, black pepper, or lime juice as needed.
Transfer the soup to a container and chill in the refrigerator for 3 to 4 hours to allow the flavors to meld.
Serve the chilled soup garnished with fresh mint leaves.
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