Cold Honeydew-Lime Soup 
This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.
Category: Appetizers, Dips & Salsa
Serves: 8
Cups of Fruits and Vegetables per Serving: 1
Ingredients:
2 tsp. soybean oil
2 jalapeño peppers, seeded and minced (or hot-pepper sauce to taste)
½ cup fruity white wine, such as Gewurztraminer or Chenin Blanc
2/3 cup (4 large) fresh lime or lemon juice
2 Tablespoons honey
¼ teaspoon ground white pepper
Cut the melon in half.
Scoop out the seeds and discard.
With a spoon, scoop out the flesh (you should have 8 to 10 cups).
Set aside.
In a small saucepan, heat the oil over medium-high heat.
Add the jalapeño peppers and cook, stirring, for about 3 minutes, or until soft.
Add the wine and bring to a boil. (If using hot pepper sauce, omit the oil and stir the hot sauce into the wine.)
Remove from the heat.
In a large bowl, combine the melon, wine mixture, lime juice, honey, and white pepper.
In a blender or food processor, puree the melon mixture, in batches, until very smooth.
Pour into a large bowl and stir until blended.
Cover and refrigerate at least 2 hours, or until well chilled.
Each serving provides: An excellent source of vitamin C, folate and potassium, and a good source of magnesium and fiber.
Credit: Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
| Nutritional Information per Serving | |
| Calories: 188 | Carbohydrates: 43g |
| Total Fat: 1.7g | Cholesterol: 0mg |
| Saturated Fat: 0.3g | Dietary Fiber: 3g |
| % of Calories from Fat: 8% | Sodium: 73mg |
| Protein: 2g | |
