Honeydew Cucumber Soup

My friend Debbie just emailed me asking for an easy summer soup and this one came to mind. It's a great time of year to make the most of summer fruits - they won't be around much longer. This process is a bit tedious, as you need to hang the fruit pulp to drain, but it's worth it! Satisfying and refreshing, this soup is a total winner for an easy summer meal.  Jalapeno adds a little heat and the cilantro helps to cool your palate.  This makes a huge batch – enough for a family dinner with leftovers, but works well if you prefer to half it.

1 ripe Honeydew Melon, peeled & seeded

3 to 4 cucumbers, peeled & seeded

½ cup plain yogurt (either whole or non-fat)

½ jalapeno, seeded and minced

Handful of cilantro leaves (more or less, as you please)

¼ cup fresh lime juice

Salt to taste

Puree honeydew flesh in food processor until smooth. Line a large, deep bowl with cheesecloth, and pour in the puree. Gather up the ends and suspend the puree over the bowl, tying around a wooden spoon, so that juices can collect in the bowl below.  Yield 4 cups of liquid (and compost leftover pulp). Set aside. Add cucumbers to food processor and puree until smooth. Add yogurt, jalapeno, cilantro and lime juice and honey dew juice and puree until combined. Chill and serve.