Chilled Cantaloupe Soup with Lemon and Ginger

Place butter, honey, and lemon zest in a small bowl. Microwave until butter is fully melted, about 45 seconds. Stir to blend mixture. Use a rubber spatula to scrape mixture into a food processor or blender.

Add melon chunks and grated ginger and puree until as smooth as possible. (My food processor only fit about half of the melon, so I pureed it in two batches.) Transfer to a bowl and stir in milk until well-blended. Cover, and chill thoroughly (4 or more hours).

Garnish each serving with a mint (or other herb) sprig, and a few pieces of diced cantaloupe if you’d like.

(Adapted from Organic Valley)

*See “Related Blog Post” for more pictures and helpful info!