Cold Honeydew and Mint Soup in Cantaloupe

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

1. 01In a blender in batches or in a food processor purée 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. The soup may be made 2 days in advance and kept covered and chilled. Arrange the cantaloupe halves on 6 small plates, ladle the soup into them, and garnish each serving with a mint sprig.

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