Melon Soup
5 c. honeydew, peeled and chopped (about 1 large melon)
1 cucumber, peeled and chopped
1/2 c. plain yogurt
2 scallions, roughly chopped
1 T. lemon juice
2 tsp. finely grated lemon zest
In a blender, puree honeydew until smooth. Add cucumber, yogurt, scallions, lemon juice, and 1 teaspoon of the lemon zest; puree until smooth. Transfer soup to a covered container and refrigerate until smooth. Transfer soup to a covered container and refrigerate until chilled, about 30 minutes. Divide soup among 4 soup bowls and sprinkle with remaining lemon zest. This soup can be made with canteloupe. Yield: 4 servings.