A refreshing tangy-sweet soup is a nice way to conclude an outdoor summer meal of grilled chicken or fish. Just a bit of salt heightens the flavor of all the ingredients. If your honeydew melons need sweetening, add extra honey.
1 (2-pound) honeydew melon, peeled, seeded, and cut into 1-inch pieces
1/4 cup loosely packed fresh mint leaves
1/4 cup fresh lime juice (about 3 limes)
1 tablespoon honey
1/8 teaspoon salt
6 thin lime slices (optional)
6 thinly sliced fresh mint leaves (optional)
How to Make It
Combine 1 cup honeydew melon, 1/4 cup loosely packed fresh mint leaves, fresh lime juice, and honey in a blender; process until smooth. Add remaining melon and salt; process until smooth. Transfer melon mixture to a bowl; cover and chill at least 1 hour. Ladle about 3/4 cup soup into each of 6 bowls; garnish each serving with 1 thin lime slice and 1 thinly sliced mint leaf, if desired.
Mmmmm.....mmmmmmm...(slurp, slurp)...Oh my goodness...this is so good...I wouldn't have thought to pair honeydew with mint, but the blend of flavors is amazing. I used a King o' the West honeydew, which was very sweet, so I might have gotten by without the honey. I served this alongside CL Prosciutto, Peach and Sweet Lettuce Salad (Aug. 2010) with focaccia and riesling for a light supper. Never again will leftover honeydew go bad, because I will definitely keep this recipe on-hand.