Chilled Minted Cucumber Honeydew Soup

• 1 English cucumber
• 2 cups honeydew pieces (from about 1/4 medium melon)
• 8 ounces plain non-fat yogurt
• 1/4 cup fresh mint leaves
• 2 tablespoons fresh lime juice
• Garnish: 4 fresh mint leaves

1. Cut cucumber into 1-inch pieces.
2. In a bowl combine cucumber and honeydew pieces, yogurt, mint leaves, and lime juice.
3. In a blender puree mixture in batches 30 seconds, pouring mixture as pureed through a sieve into a bowl, and season soup with salt and pepper.
4. Chill soup, covered, at least 2 hours and up to 6.
5. Serve soup garnished with mint.

cucumber, honeydew, non, fresh mint, lime juice, mint leaves

Taken from www.epicurious.com/recipes/food/views/chilled-minted-cucumber-honeydew-soup-14134 (may not work)