Chilled Cantaloupe Soup With Lemon And Ginger

• 2 Tablespoons Butter
• 2 Tablespoons Agave Nectar (or Honey)
• 1 Tablespoon Finely Grated Lemon Zest
• 6 cups Coarsely Chopped, Fully Ripe Cantaloupe (about 1 Large, Or 1.5 Medium Cantaloupes)
• 1-1/2 Tablespoon Finely Grated Fresh Ginger Root
• 1-1/2 cup Milk
• 8 sprigs Fresh Mint Or Other Herbs, For Garnish
• 1 cup Finely Diced Cantaloupe, For Garnish

1. Place butter, honey, and lemon zest in a small bowl. Microwave until butter is fully melted, about 45 seconds. Stir to blend mixture. Use a rubber spatula to scrape mixture into a food processor or blender.
2. Add melon chunks and grated ginger and puree until as smooth as possible. (My food processor only fit about half of the melon, so I pureed it in two batches.) Transfer to a bowl and stir in milk until well-blended. Cover, and chill thoroughly (4 or more hours).
3. Garnish each serving with a mint (or other herb) sprig, and a few pieces of diced cantaloupe if you'd like.
4. (Adapted from Organic Valley)
5. *See "Related Blog Post" for more pictures and helpful info!

butter, honey, lemon zest, cantaloupe, fresh ginger, milk, fresh mint, cantaloupe

Taken from tastykitchen.com/recipes/soups/chilled-cantaloupe-soup-with-lemon-and-ginger/ (may not work)