Honeydew soup

Looking for a refreshing cold soup to complement a summer meal? This quick-and-easy, no-cook recipe pairs sweet honeydew melon with fresh lemon and mint to create a beautiful appetizer soup. Ripe honeydews have a fragrant aroma emanating from the stem. You can also look for honeydew melons that have a bit of give when you press the bottom, which is another indicator of ripeness. Try substituting other melons such as cantaloupe, galia, which is a cross between honeydew and cantaloupe melons, or Crenshaw melon for a simple variation. If you choose a Crenshaw melon, look for one with yellow, rather than creamy white, skin—the yellow has better flavor.