Honeydew Soup Recipe
Ruth Andrewson of Leavenworth, Washington knows how to keep her cool on hot days...she just whips up this delightfully delicate cold soup. With only three ingredients, it's the perfect way to start a summertime supper when unexpected guests drop in.
- 3 cups cubed honeydew melon
- 1/2 cup white grape juice
- 1 tablespoon sugar
- 1. In a blender, combine all ingredients; cover and process until smooth. Transfer to a bowl. Cover and refrigerate until chilled. Yield: 3 servings.
1 cup: 100 calories, 0 fat (0 saturated fat), 0 cholesterol, 20mg sodium, 26g carbohydrate (24g sugars, 1g fiber), 1g protein.
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