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.