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🍽️ Crunchy Vitamin Melon Chilled Soup

169 kcal · 30 min · 4 servings

Ingredients

• 600 g honeydew melon (0.5 honeydew melons)
• 150 g raspberries
• 1 tbsp honey
• 150 g apricots (3 apricots)
• 3 slices whole wheat twice-baked bread

Instructions

1. 1. Remove the seeds from the melon using a spoon.
2. 2. Cut the melon into wedges and peel off the skin.
3. 3. Dice the fruit flesh into coarse chunks.
4. 4. Place the melon cubes into a tall bowl.
5. 5. Sort through the raspberries and remove any stems.
6. 6. Add the raspberries and honey to the melon.
7. 7. Blend the mixture until smooth using a hand blender.
8. 8. Wash the apricots thoroughly.
9. 9. Dry the apricots with a kitchen towel.
10. 10. Halve the apricots and remove the pits.
11. 11. Dice the apricot flesh into small pieces.
12. 12. Stir the apricot cubes into the melon-raspberry puree.
13. 13. Place the bowl in the refrigerator for about 10 minutes to chill.
14. 14. Place the crispbread into a freezer bag shortly before serving.
15. 15. Crush the crispbread coarsely using a rolling pin or meat mallet.
16. 16. Divide the cold soup into two bowls.
17. 17. Sprinkle the crispbread crumbs over the top.
18. 18. Serve the dish immediately.

Nutrition per serving

• kcal: 169
• Protein: 4 g · Fett/Fat: 1 g · Carbs: 33 g