Cold Honeydew and Mint Soup in Cantaloupe

Yield:  4

Ingredients

• ½ large honeydew melon – cut into 1 inch cubes
• 1 cup loosely pack mint leaves
• 4 tablespoons of fresh lime juice
• 2 tablespoons of sugar
• 3 cantaloupes, halved and trimmed decoratively

Directions

1. Place cubed melon in a blender and puree in batches.  Add the mint leaves, fresh lime juice, and sugar to taste.  Blend until smooth and pour the mixture into a bowl.  Cover it with saran wrap and cool in fridge for at 2 – 24 hours.
2. When ready, cut the three cantaloupe melons in half.  Seed them and using a knife trim the edges decoratively.  Ladle some soup into each half melon and garnish with mint.