Cold Honeydew and Mint Soup in Cantaloupe

1. 1

   In a blender in batches or in a food processor puree the honeydew, the mint leaves, the lime juice, the sugar to taste, and a pinch of salt until the mixture is smooth, transfer the soup to a bowl, and chill it, covered, for a least 1 hour or overnight.

2. 2

   The soup may be made 2 days in advance and kept covered and chilled.

3. 3

   Arrange the cantaloupe halves on 6 small plates, ladle the soup into them, and garnish each serving with a mint sprig.

No nutritional information available.

No additional tips available.