Tomato-Melon Soup Recipe

Name: Tomato-Melon Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup fat-free buttermilk; 2 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1 tablespoon sugar; 5/8 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 cups cubed honeydew melon; 1/2 cup fresh mint leaves; 3 large yellow beefsteak tomatoes, quartered; 2 tablespoons plain 2% reduced-fat Greek yogurt; 6 tablespoons diced honeydew melon; Fresh mint leaves

Servings: persons

3/4 cup fat-free buttermilk
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon sugar
5/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups cubed honeydew melon
1/2 cup fresh mint leaves
3 large yellow beefsteak tomatoes, quartered
2 tablespoons plain 2% reduced-fat Greek yogurt
6 tablespoons diced honeydew melon
Fresh mint leaves

1
Combine first 6 ingredients in a blender; blend until smooth.
2
Add cubed honeydew melon, 1/2 cup fresh mint leaves, and tomatoes to mixture in blender. Blend until very smooth.
3
Place 3/4 cup soup in each of 6 bowls. Top each serving with 1 teaspoon yogurt, 1 tablespoon diced honeydew melon, and fresh mint leaves.
4
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842

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup fat-free buttermilk, 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon sugar, and more.

Yes, Tomato-Melon Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato-Melon Soup

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