Chilled Canary Melon and Yogurt Soup – Berret’s Seafood Restaurant and Taphouse Grill

tracy2015 Season, Recipes


  • 1  Canary or Honeydew Melon, peeled, cleaned and deseeded
  • 1  Pint Greek Plain Yogurt
  • 1  Cup Local Honey
  • Kosher Salt & Pepper to taste


  • Place the melon in a blender and puree, then combine all ingredients in a mixing bowl, mix             thoroughly and refrigerate

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