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Simple Melon Soup

by Chestnut Chef: Joe Scully

2 Cups yogurt
1/4 Cup milk
1 Cup chopped mint leaves
Grated flesh of ripe melon
2 TBS Lime Juice
1 tsp Chili powder
Chopped pistachios (for garnish)

  1. In a bowl, whisk together 2 cups yogurt, 1/4 cup milk and 1 cup chopped mint leaves until mint is fragrant; strain and discard solids.
  2. In another bowl, combine the grated flesh of a medium ripe melon, 2 tablespoons lime juice and 1 teaspoon chili powder; refrigerate bowls for 2 hours, stirring once.
  3. To serve, spoon yogurt onto melon and stir.

Garnish: Chopped pistachios.


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