Tantillo Recipes

Summer Fruit Soup

April 8, 2016

Tantillo Recipes


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


1In 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!


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