When melons come in I try to eat as many as possible because before you know it they're gone. This past week I had a couple of cantaloupe on the edge of too ripe ~ perfect candidates for cantaloupe soup. No need to use the stove or oven, whip up this easy recipe and served chilled.
What you need:
3 cups cubed melon
1/4 cup plain Greek yogurt
1/8 tsp ground (powdered) ginger
Zest of one lime
Juice of 1/2 lime
1 tsp agave nectar or honey
2-3 mint leaves
2-3 basil leaves (optional, but delicious)
A pinch of kosher salt
3 Tbsp water if needed to thin the soup to desired consistency
Combine all ingredients except water in a blender, and puree until smooth. Adjust consistency with water, if needed. Serve chilled.