Tomato-Melon Soup

• 3/4 cup fat-free buttermilk
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon sugar
• 5/8 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups cubed honeydew melon
• 1/2 cup fresh mint leaves
• 3 large yellow beefsteak tomatoes, quartered
• 2 tablespoons plain 2% reduced-fat Greek yogurt
• 6 tablespoons diced honeydew melon
• Fresh mint leaves

1. Combine first 6 ingredients in a blender; blend until smooth.
2. Add cubed honeydew melon, 1/2 cup fresh mint leaves, and tomatoes to mixture in blender. Blend until very smooth.
3. Place 3/4 cup soup in each of 6 bowls. Top each serving with 1 teaspoon yogurt, 1 tablespoon diced honeydew melon, and fresh mint leaves.
4. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

buttermilk, extravirgin olive oil, lemon juice, sugar, kosher salt, freshly ground black pepper, honeydew melon, mint leaves, yellow beefsteak tomatoes, yogurt, honeydew melon, mint

Taken from www.myrecipes.com/recipe/tomato-melon-soup (may not work)