Happy weekend everyone!

Juicing is sooooo Spring 2014. Summer 2014 is all about the cold soup! Now you can have your juice and eat it too. This is a terrific light appetizer to serve with a heavier meal like steak or fried chicken. It’s also super easy to double or triple the recipe for a large party.

Here’s the recipe:




1 large melon, peeled, deseeded and cut into chunks (you can use honeydew, cantaloupe, galia melon)

2 large cucumbers, peeled, deseeded and cut into chunks

1 cup fresh mint leaves (packed tight)

1 cup lowfat plain yogurt

dash salt

tsp honey

lime juice – to taste



Put yogurt and mint in a Vitamix or blender and puree until mint is completely pureed.

Add all other ingredients. I use the juice of ½ lime.

Put in container and chill in fridge for at least 2 hours. Before serving, place bowl over another bowl with ice and salt in it so it gets really cold. You want to serve this extra chilled!

Pour in bowls and garnish with mint.

Serves 8 in small bowls.