Avocado Soup

Yield: 4 1-cup servings

This light, velvety soup relies on fresh honeydew melon as a sweetener.

Ingredients:

• 4 cups chopped fresh honeydew melon
• 1 avocado, skinned and pit removed
• 1 cup plain fat-free yogurt
• 1 1/2 cups reduced fat milk
• 3 tablespoons fresh lemon juice
• 3/4 teaspoon chili powder
• 1/2 teaspoon salt
• a pinch of cayenne pepper (or to taste)

Procedure:

1. In a food processor, blend all ingredients until smooth. Add more milk if mixture is too thick.
2. Transfer pureed soup to a mixing bowl, cover, and refrigerate for 1 hour before serving. Serve in chilled bowls.