honeydew soup with cucumber mint salsa

By apey

a refreshing starter on a hot summer day. soup topped with cooling salsa.

Ingredients

• soup
• one ripe 4 pound honeydew melon, flesh cut into chunks
• 6 cups
• 1 1/2 ripe Hass avocados
• 1/4 cup fresh lime juice
• 3/4 tspn salt
• cucumber mint salsa
• 1 cucumber, peeled,seeded and cut into small dice(1 cup)
• 1/2 jalapeno peeper, stemmed,seeded and minced
• 1/4 cup chopped fresh mint
• 1 tpsn lime juice
• 2 tplsn minced red onion
• salt
• 1/2 ripe hass avacado

Details

Servings 6

Preparation

Step 1

Prepare the soup; Working in two batches, combine the honeydew, avocados,lime juice and salt in a blender and puree until smooth. Pour the puree through a strainer into a container. refrigerate the soup until chilled, at least 2 hours and up to 1 day.

Make the salsa; Mix the cucumber, jalapeno, mint, lime juice and red onion in a medium bowl. sprinkle with salt. Add the diced avacado to bowl and mix gently. salt to taste.
Serve the soup in bowl topped with salsa.