Cold Melon-Tomato Soup
with Yogurt and Basil
|Saturated Fat Acids||0.5 g|
|Sugar added||0 g|
|Bread exchange unit||1|
Rinse the lemon in hot water, wipe dry and finely grate zest from half. Squeeze out the lemon juice.
Halve melon, cut into wedges, remove seeds, peel and dice. Combine with the tomatoes and their juices in a tall vessel.
Add the lemon zest and juice to the vessel and puree with an immersion blender. Season wtih salt and pepper, cover and refrigerate for 1-2 hours. Just before serving, rinse the basil, shake dry and pluck leaves. Serve the chilled soup topped with basil leaves and 1 tablespoon yogurt.