1/2 Melon, peeled and deseeded
2 Cucumbers, peeled and deseeded
4 scallions, chopped
1/2 cup Mint leaves
Juice and zest of 1 lime and 1 lemon
2 tbsp Olive Oil
3/4 cup Nonfat Greek Yogurt
Salt and Pepper, to taste

Chop melon, mint, cucumber, and scallions. Add them to your blender or food processor with citrus juice and zest. Blend until the mixture gets pretty smooth, add olive oil, blend again. Lastly, blend in Greek yogurt. Let chill in the fridge for a couple of hours, or eat right away.
Serve with another scoop of yogurt with salt and cracked pepper to taste. Make it a complete meal by adding a cool protein like shrimp, leftover chicken breast, or canned tuna. Enjoy!

My cousin Megan has her own blog, and this soup was last week’s entry so I decided to try it. This soup is super delish! It’s slightly sweet, cool and refreshing. Perfect for those hot days your don’t want to even think about turning on the oven.
I used nonfat Greek yogurt, mainly because that’s what I had in the fridge. It saves on calories and fat, but I might try full-fat yogurt next time. It think it would give the soup a little more body, even though I like thinner soups I can sip so I can multitask while I eat(bad habit…I know).
I think this soup would also be great with a couple of hard boiled eggs. Nice cool meal with no cooking. Easy peasy!

Serves 4

Calories 150
Fat 7
Carbs 17
Protein 6

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