Melon Soup

• 2 cups yogurt
• 1/4 cup milk
• 1 cup chopped mint leaves
• medium ripe melon
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• Chopped pistachios

1. In a bowl, whisk together 2 cups yogurt, 1/4 cup milk and 1 cup chopped mint leaves until mint is fragrant; strain and discard solids.
2. In another bowl, combine the grated flesh of a medium ripe melon, 2 tablespoons lime juice and 1 teaspoon chili powder; refrigerate bowls for 2 hours, stirring once.
3. To serve, spoon yogurt onto melon and stir.
4. Garnish: Chopped pistachios.

yogurt, milk, mint leaves, melon, lime juice, chili powder, pistachios

Taken from cooking.nytimes.com/recipes/12488 (may not work)