Melon soup with cucumber salsa

Yield: 4 servings

Ingredients

• 1 ripe honeydew melon (2.5 pounds)
• The juice and zest of 2 limes
• ½ cup of buttermilk, yogurt or sour cream (125ml)
• Salt to taste
• Mint sprigs

Ginger Cucumber Salsa

• ½ small cucumber, peeled and seeded
• The juice and zest of 1 lime
• 1 tablespoon of minced basil (15ml)
• 1 tablespoon of minced mint (15ml)
• 1 jalapeno chili, seeded and finely diced
• 1 teaspoon of freshly grated ginger (5ml)
• Salt

Directions

1. Cut the melon into eighths and set one wedge aside.  Seed, peel, and puree the rest.
2. Stir in the lime zest, juice and yogurt.  Add a few pinches of salt to taste.
3. Cover and refrigerate.
4. Serve with Ginger Salsa on top. Use remaining melon slice as a garnish.