Avocado Soup

Yield: 4 1-cup servings

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


  • 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)


  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.


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