MELON SOUP WITH GINGER CUCUMBER SALSA

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MELON SOUP WITH GINGER CUCUMBER SALSA

1 ripe honeydew melon (2.5 pounds)
The juice and zest of 2 limes
½ cup of buttermilk, yogurt or sour cream (125ml)
Salt to taste
Mint sprigs

Ginger Cucumber Salsa
½ small cucumber, peeled and seeded
The juice and zest of 1 lime
1 tablespoon of minced basil (15ml)
1 tablespoon of minced mint (15ml)
1 jalapeno chili, seeded and finely diced
1 teaspoon of freshly grated ginger (5ml)
Salt

Cut the melon into eighths and set one wedge aside. Seed, peel, and puree the rest. Stir in the lime zest and juice and yogurt. Add a few pinches of salt to taste. Cover and refrigerate. Serve with salsa on top.

Yield: 4 servings

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