Cool Honeydew-Mint Soup

Serves 6

You can make this refreshing soup with Persian, Crenshaw, Casaba or cantaloupe melons, too. Whatever you use, make sure the melon is fragrant, ripe and sweet.

½ large honeydew melon, seeded, peeled and cut into pieces
¼ cup loosely packed fresh mint leaves, plus mint sprigs for garnish
3 tablespoons fresh lime juice
1 tablespoon honey
salt
Paper-thin lime slices

Working in batches, place the melon, mint leaves, 3 tablespoons of lime juice and honey in a blender. Process on high speed until smooth and light, about 2 minutes for each batch.

Transfer to a container, cove and chill for at least an hour.

Before serving, season to taste with more lime juice, if needed, and salt. Ladle into individual chilled bowls and garnish with mint sprigs and lime slices. Serve well chilled.


Source: Williams-Sonoma Complete Seasonal Cookbook