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2 Ingredient Melon Ball Soup is a Tasty Summer Brunch Dessert

When the peak of summer hits, I start craving light, refreshing foods to help cool me down and keep me feeling healthy. Two of my very favorite summertime foods are watermelon and cantaloupe. And while I love eating them as is, it’s fun to change things up every once in a while to make an old thing new again.

My grandpa used to bring black diamond watermelons in by the dozens during the hottest summer months in Kansas. He and my grandma had a garden just outside of their house and I always knew I was in for a treat when I’d peek outside and catch him moseying around, looking to see if anything was ripe. No matter how many times I’d bite into the sweet, ruby red fruit, I always declared “This is the best watermelon I’ve ever had.” That’s exactly how good watermelon should taste every time.

Cantaloupe is another quintessential summertime fruit that I can’t seem to get enough of. One of my favorite bloggers splits hers in half and fills it to the brim with cottage cheese and fresh blueberries. The best part about melon is you can eat the whole thing without feeling hardly any guilt! An entire cantaloupe only has about 180 calories. And three cups of watermelon only has about 137 calories. Melon is really healthy indulgence at its finest.

Being that melon can sometimes get pushed aside as a fruit only to be eaten straight from the rind, we’ve taken two of our two favorite melons and combined them into a summertime brunch treat that will serve as the perfect refreshing dessert to finish off your morning meal. Top it with fresh herbs, more fruit or even feta cheese to give it a spin all your own.

2-Ingredient Melon Ball Soup
serves 4 | vegan and vegetarian friendly 

Ingredients
3 cups cantaloupe, chilled
2 cups watermelon, chilled
additional melon for topping
cilantro, mint or feta cheese for garnish

Method | Place the chilled melon in a blender and puree until well mixed. Pour into four small bowls and top with additional melon, or fresh herbs or feta cheese. Store leftovers in the fridge and stir to re-incorporate before serving.

We loved how fresh, sweet and simple this soup is and find it the perfect addition to a summer brunch menu. And at only 62 calories and 13 grams of sugar per serving, you can enjoy it 100 percent guilt free.

Also Read:

Eva Longoria’s Tortilla Soup  

Brunch Entertaining Tips with Sandra Lee

Chilled Asparagus Soup with Lemon Pesto

Photos and recipe by Dana Shultz

July 24th, 2012

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