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

tracy 2015 Season, Recipes

Ingredients:

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

Directions:

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

Print pagePDF pageEmail page