15 Minute Chilled Melon Soup

Ingredients

• 3-4 lb (about 1 kg) Sweet Summer Melon such as Galia, Leopard or Honeydew
• 1/2 C (146g) Unsweetened Greek Yogurt
• 1/4 C (50g) Extra Virgin Olive Oil
• 1 Large Lime (zested and juiced, plus more for seasoning)
• 3-4 Mint Leaves
• 1 tsp Flaky Sea Salt (such as maldon, plus more for seasoning)
• Pinch of Cayenne

Instructions

1. 1

   Seed, peel and chop melon into chunks. Add the melon and it's juices into a high-speed blender (I use VitaMix). Add the yogurt, oil, zest, 1 Tbs of lime juice, mint and cayenne. Blend until smooth. Season with additional lime juice, salt and/or cayenne if needed.

2. 2

   Strain through a fine mesh strainer if needed. If using a high-speed blender, I find this step unnecessary. Chill for at least two hours before serving. Serve chilled in small bowls, glasses or cups. Garnish with a pinch of cayenne or a drizzle of olive oil. Store in a lidded container, in the refrigerator for up to four days.