Cold Melon-Cucumber Soup

Ingredients:

1/2 honeydew or other green flesh melon
1 large cucumber
8 oz plain low-fat or non-fat yogurt
3 tbsp white vinegar
salt to taste

Preparation:

Cut melon into cubes. Peel and cut 4 slices of cucumber and set slices aside. Cut rest of cucumber into large chunks.

Place melon, cucumber, yogurt, and vinegar into food processor or blender. Pour in vinegar. Blend until smooth and salt to taste.

If you will not serve immediately, refrigerate until serving. If refrigerated, stir thoroughly first.

Ladle into bowls and garnish by cutting four slices of cucumber into small pieces and placing on top of soup.