Iced Cucumber Melon Soup

For the cucumber-melon soup, remove seeds from melons, cut into wedges, peel and cut into coarse pieces. Cut the cucumber into coarse pieces. Finely puree the melon pieces, cucumber pieces, low-fat yogurt, salt, pepper, olive oil, vegetable broth, grated lime zest and lime juice with a blender or in a stand mixer. Chill the soup for at least 1 hour, then serve the iced cucumber-melon soup garnished with parsley in bowls or deep plates.

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