Cold Honeydew and Mint Soup in Cantaloupe

• 1/2 large honeydew melon, cut into 1-inch pieces
• 1 cup loosely packed fresh mint leaves, rinsed and spun dry, plus, if desired, 6 mint sprigs for garnish
• 3 tablespoons fresh lime juice
• 1 to 2 tablespoons sugar
• 3 cantaloupes, halved and trimmed decoratively

1. In a blender in batches or in a food processor puree the honeydew, the mint leaves, the lime juice, the sugar to taste, and a pinch of salt until the mixture is smooth, transfer the soup to a bowl, and chill it, covered, for a least 1 hour or overnight.
2. The soup may be made 2 days in advance and kept covered and chilled.
3. Arrange the cantaloupe halves on 6 small plates, ladle the soup into them, and garnish each serving with a mint sprig.

honeydew melon, mint, lime juice, sugar

Taken from www.epicurious.com/recipes/food/views/cold-honeydew-and-mint-soup-in-cantaloupe-12334 (may not work)