Cold Soup Of Melon And Fennel With Tarragon


  • 1.1 pounds of diced melon
  • 1 small fennel
  • 0.05 pounds of fennel seeds
  • 1 clove garlic
  • 1 non-fat natural yogurt
  • 2 tbsp lemon juice
  • 1 cup of water
  • 3 tbsp fresh finely chopped tarragon
  • Salt

Servings: 4 servings (4.2 ounces per serving)


The garlic clove is cut into thin slices that are crushed in a mortar and pestle together with a pinch of salt. Besides, the fennel bulb is washed well and it is grated starting from the root part. Next, place the grated fennel in the blender jar next to the garlic, melon, low-fat natural yogurt, lemon juice, water, tarragon, and salt. Blend everything very well until it is a homogeneous mixture, pass it through a sieve to make a smooth cream and store it in the refrigerator at least 1 hour so that it is very cold. After that time, sprinkle with toasted fennel seeds and serve.

Nutritional Summary

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