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.