1 cantaloupe melon, peeled and seeded
4 cucumbers, peeled and seeded
2 tbsp honey (30 mL)
2 tbsp lemon juice (30 mL)
8-12 mint sprigs
- In a food processor or blender, puree melon and cucumbers until smooth; strain. Add honey and lemon juice; pour mixture into a bowl, cover and set aside.
- Roughly chop mint (reserving some for garnish) and stir into pureed mixture. Let mixture stand for about 5 hours at room temperature.
- Remove chopped mint from soup, and chill until ready to serve.