Melon and Ginger Soup

1. 1

   Cut the whole melon into 8 wedges and the half into 4, and set aside two of the wedges.

2. 2

   Remove the remaining melon from the rinds, and chop coarsely.

3. 3

   Puree until smooth in a blender or a food processor fitted with the steel blade.

4. 4

   Transfer to a bowl and whisk in the lime zest and 1 tablespoon of the lime juice, the salt, buttermilk, 1 teaspoon of the ginger juice, and the agave syrup.

5. 5

   Taste and add the remaining ginger juice if desired.

6. 6

   Cut the remaining wedges of melon into very small dice and place in a separate bowl.

7. 7

   Chill the soup and diced melon for at least 1 hour.

8. 8

   Just before serving, toss the diced melon with the mint and remaining lime juice.

9. 9

   Ladle the soup into bowls, top with the melon and mint, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.