0 Full-screen Summer Fruit Soup April 8, 2016 Ingredients 1/2 honeydew melon, peeled, seeded and diced 1/4 teaspoon sea salt 1/2 cup sliced strawberries 1 ripe mango, peeled and sliced 1/2 cup whole blueberries 2 cups low-fat almond milk or soy milk 2 tablespoons sliced mint leaves (Chiffonade) One 6-ounce container strawberry yogurt Directions1In a food processor, add the honeydew and mango. Add the almond milk, yogurt and salt and puree until smooth. Refrigerate for several hours.2Serve the mixture in chilled shallow bowls, garnish with strawberry slices, blueberries and mint chiffonade. Buon Appetito! close full screen 00:00 0 Reviews Cancel replyYour name ... Your email ... Your review ...All fields are required to submit a review.