In the height of summer when melons are in season, I can’t think of a better way to honor this delectable then to totally annul it into a refreshing soup. This starter serves about 6.

Ready

• 1 six pound honeydew melon
• ¼ tsp ground cardamom
• ¼ tsp ground coriander seed
• ¼ tsp ground(powdered) ginger
• pinch of salt
• ¼ cup fresh lime juice
• 1 tbsp green creme de menthe (optional)

Set

• food processor/blender
• ladle
• fine mesh strainer
• bowls to serve

Go

1. Remove seeds and rind from melon
2. Cut into large chunks
3. Puree in food processor/blender
4. Push puree through strainer pressing with ladle
5. Stir in remaining ingredients and blend until well combined
6. Cover and chill until serving

What you should know

For a fresh taste and a nice presentation, garnish with mint.

For a little different pizazz, you can replace creme de menthe with ¼ cup vodka. Then again liquors are always optional.

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