Melon and Ginger Soup

• 1 1/2 very ripe melons, either orange-fleshed or green, about 5 pounds, halved, seeds discarded
• 2 teaspoons finely chopped or grated lime zest
• 1 tablespoon plus 1 teaspoon freshly squeezed lime juice
• Pinch of salt
• 1/2 cup buttermilk
• 1 to 2 teaspoons ginger juice (see note), to taste
• 1 tablespoon agave syrup (optional)
• Chopped fresh mint (about 1 tablespoon)

1. Cut the whole melon into 8 wedges and the half into 4, and set aside two of the wedges.
2. Remove the remaining melon from the rinds, and chop coarsely.
3. Puree until smooth in a blender or a food processor fitted with the steel blade.
4. Transfer to a bowl and whisk in the lime zest and 1 tablespoon of the lime juice, the salt, buttermilk, 1 teaspoon of the ginger juice, and the agave syrup.
5. Taste and add the remaining ginger juice if desired.
6. Cut the remaining wedges of melon into very small dice and place in a separate bowl.
7. Chill the soup and diced melon for at least 1 hour.
8. Just before serving, toss the diced melon with the mint and remaining lime juice.
9. Ladle the soup into bowls, top with the melon and mint, and serve.

very, lime zest, freshly squeezed lime juice, salt, buttermilk, ginger juice, syrup, fresh mint

Taken from cooking.nytimes.com/recipes/1012737 (may not work)