Chilled Honeydew Soup with Blueberries, Mint, and Lime

Adapted from Vegetable Heaven
Preparation time: 10 minutes, plus time to chill.
Yield: 5 to 6 servings (Easily multiplied, provided you have another perfectly ripe honeydew)

Easy as can be – a great choice for beginners– this amazing soup will only be as amazing as the honeydew itself. So shop carefully for your melon, and be sure to pick one that has a creamy color on the outside and a strong fragrance even before you cut it open. Those are the two telltale signs of perfect ripeness.

Serve this on a warm day for any meal--even breakfast (my favorite)--or, you can get downright serious and make it into a granita, which is slike an upscale snowcone. Simply transfer the soup to a shallow dish, and freeze for several hours, stirring it every 30 minutes or so to prevent it from becoming completely solid. Just before serving, chop it up with a fork, so it turns into ice crystals. Serve as an appetizer, a between-course palate cleanser, or even a light dessert.

1 medium-sized honeydew melon, perfectly ripe, cut into chunks (about 6 to 8 cups)
1/4 cup fresh lime juice
2 tablespoons minced fresh mint
3 cups fresh blueberries, picked over
Wedges of lime and sprigs of mint for garnish (optional)
  1. Place the melon, lime juice, and mint in a food processor or blender and purée until smooth. You will probably need to do this in several batches.
  2. Transfer to a container with a tight-fitting lid, and chill until very cold.
  3. Rinse and drain the blueberries just before serving. To serve, put a generous 1/2 cup of blueberries in each bowl, and ladle the cold soup on top. Garnish with an extra wedge of lime and sprig of mint, if desired, and serve right away to your delighted guests.
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