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Summer Fruit Soup

Yields1 Serving

This is a great start to any summer barbecue. It is also an excellent intermezzo. Leftovers can be used to make a healthful and delicious fruit smoothie the next day. Makes 6 servings.

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
1

In a food processor, add the honeydew and mango. Add the almond milk, yogurt and salt and puree until smooth. Refrigerate for several hours.

2

Serve the mixture in chilled shallow bowls, garnish with strawberry slices, blueberries and mint chiffonade. Buon Appetito!