Vegetarian and dieters delight: Chilled honeydew melon soup

I’m usually fairly adept at selecting a melon that’s right to eat, but every so often even I get skunked - slicing into one that is simply ho-hum and a bit too under-ripe. This happened the other day, and I was trying to figure out how to use it up anyhow.  Then I had an epiphany - a chilled soup.

I had guests for dinner that same evening, and starting with a chilled fruit soup on a hot summer evening was a refreshing hit. I thought later that this soup would be great to take as a pot luck to a backyard BBQ - just serve it in some clear plastic glasses with spoons.

All you need is a food processor or blender, and about 20 minutes of prep time. Then it’s into the fridge to chill for about an hour.

You will need the following ingredients:

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