Chilled Melon Soup From 'A Boat, A Whale & A Walrus'

• 1 (3- to 4-pound) sweet summer melon, such as Galia, Crenshaw, or Charentais
• 1/2 cup whole milk yogurt
• 1/4 cup extra-virgin olive oil
• Grated zest of 1/2 large lime
• 2 tablespoons freshly squeezed lime juice, plus more for seasoning (from about 1 large lime)
• 4 mint leaves
• 1/2 teaspoon flaky sea salt, such as Maldon or Jacobsen, plus more for seasoning
• Pinch of cayenne pepper

1. Seed, peel, and chop the melon into 1-inch pieces, then add it (and any juices you can catch) to the work bowl of a heavy-duty blender or food processor. Add the yogurt, oil, lime zest and juice, mint, salt, and cayenne, and blend until smooth and evenly green. Season to taste with additional lime juice and salt, if necessary. Strain the soup through a fine-mesh strainer, if desired, then chill for 2 hours. Serve cold, in small bowls or cups.

sweet summer melon, milk yogurt, extravirgin olive oil, lime, freshly squeezed lime juice, mint, flaky sea salt, cayenne pepper

Taken from www.seriouseats.com/recipes/2014/09/chilled-melon-soup-from-a-boat-a-whale-a-walrus.html (may not work)