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Grilled Shrimp and Melon Pepper Soup
BACARDI MIXERS13Ingredients
40Minutes
170Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 red bell peppers (seeded and chopped)
- 1/2 cantaloupe (seeded, peeled and cut into chunks)
- 4 scallions (white parts, chppped)
- 1 hot pepper (small, seeded)
- 1 cup orange juice
- 2 Tbsp. BACARDI® 8 Rum
- 2 Tbsp. lime juice
- 1/4 tsp. salt
- 1 cup yogurt (plain)
- 18 shrimp (medium to large)
- 2 Tbsp. BACARDI® 8 Rum
- 2 Tbsp. honey
- 0pinches salt
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Directions
- In a blender, purée yellow peppers, cantaloupe, scallions, hot red pepper, orange juice, BACARDI® rum, lime juice and salt.
- Strain the soup through a sieve into a bowl and stir in yogurt.
- Cover and refrigerate until cold, at least two hours and up to 24 hours.
NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat20 |
| % DAILY VALUE |
| Total Fat2g3% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium230mg10% |
| Potassium650mg19% |
| Protein9g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber3g12% |
| Sugars25g |
| Vitamin A90% |
| Vitamin C260% |
| Calcium10% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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