Melon Soup
This is a refreshing way to use excess ripe melons, and it is always a hit when I serve to company.
In an blender or food processor, place:
3-4 cups cubed cantaloupe
1 small jalapeno pepper, seeds removed and diced
2 teaspoons warmed/liquefied honey (microwave a few seconds)
2 tablespoons lemon juice
1/8 teaspoon salt
Process until liquid. Refrigerate for an hour or more to allow flavors to meld.
Serve garnished with blueberries or raspberries.
(Adapted from Andrew Weil's "Eating Well for Optimum Health.")
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