Melon Soup

1. 1

   In a bowl, whisk together 2 cups yogurt, 1/4 cup milk and 1 cup chopped mint leaves until mint is fragrant; strain and discard solids.

2. 2

   In another bowl, combine the grated flesh of a medium ripe melon, 2 tablespoons lime juice and 1 teaspoon chili powder; refrigerate bowls for 2 hours, stirring once.

3. 3

   To serve, spoon yogurt onto melon and stir.

4. 4

   Garnish: Chopped pistachios.

* Per serving · 4 servings · Values may vary.

No additional tips available.