Honeydew Melon Soup

Servings: 4 Yield: 5 Cups


  • 8 cups honeydew melon (medium ripe)
  • 1/4 cup mint leaves
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • pinch of cayenne pepper.
  • 4 tablespoons plain Greek yogurt
  • chopped pistachios, if desired

Make It

1. In the bowl of a food processor, add 8 cups cubed honeydew melon (medium ripe), cup mint leaves, 2 tbsp lime juice, 1 tbsp honey and a pinch of cayenne pepper. Pulse a few times to combine; process until smooth. Refrigerate for a few hours. To serve, divide equally among 4 bowls and stir 1 tbsp plain Greek yogurt into each. Garnish with small melon balls, mint and chopped pistachios, if desired.