Cold Summer Soup

Name: Cold Summer Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 rib celery, chopped fine; 1 leave from 1/2 bunch fresh cilantro leaves, chopped; 4 hothouse cucumbers, peeled and cut in medium dice; 1 Tbsp chopped fresh flat-leaf parsley; 2 green onions, chopped; 1 honeydew melon, peeled and cut into medium dice; 1 lemon; 2 Tbsps low-fat yogurt; 1 leave from 2 sprigs fresh mint leaves, chopped; 4 servings Extra-virgin olive oil; 118 milliliters rice wine vinegar; 4 servings Salt; 1 serrano chile, chopped fine

Cold Summer Soup might be just the soup you are searching for. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 242 calories, 4g of protein, and 15g of fat. It is perfect for The Fourth Of July. If you have honeydew melon, olive oil, rice wine vinegar, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

Combine the cucumbers, green onions, melon, chile, celery, vinegar, herbs, a drizzle of olive oil, and salt in a large bowl (the cucumbers will give off a lot of juice).

Ingredients you will need

Green Onions

Cucumber

Olive Oil

Vinegar

Celery

Chili Pepper

Herbs

Juice

Melon

Salt

Equipment you will use

Bowl

Put the bowl in a large pot of ice water to chill for 30 minutes. In another bowl, combine the yogurt, a 2-count of olive oil, a squeeze of lemon, the parsley, and refrigerate. To serve, spoon the soup into bowls.

Ingredients you will need

Water