Summer Fruit Soup This is a great start to any summer barbecue. It is also an excellent intermezzo. Leftovers can be used to make a healthful and delicious fruit smoothie the next day. Makes 6 servings
	Ingredients: 1/2 honeydew melon, peeled, seeded and diced 1/4 teaspoon sea salt 1/2 cup sliced strawberries 1 ripe mango, peeled and sliced 1/2 cup whole blueberries 2 cups low-fat almond milk or soy milk 2 tablespoons sliced mint leaves One 6-ounce container strawberry soy yogurt
	Instructions: 1. In a food processor, add the honeydew and mango. Add the almond milk, yogurt and salt and puree until smooth. Refrigerate for several hours. 2. Serve the mixture in chilled shallow bowls, garnish with strawberry slices, blueberries and mint chiffonade.

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