Chilled Melon and Cucumber Soup

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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.
   
  Serves 6