Cut the halves into slices and cut off
the rind with a paring knife, letting the flesh and juices fall
directly into the work bowl of the food processor or blender.
Squeeze the lemon juice into the melon
flesh, catching the seeds with either a strainer or your hands.
Add the honey.
Rinse 2 to 3 basil leaves and add
Pulse the mixture until smooth.
Taste and add additional honey if
If serving immediately, pour into
bowls, adding an ice cube to each bowl if desired, and garnish with
additional basil leaves.
This light and tangy fruit soup is
amazingly simple and makes a refreshing first course for a summer
dinner, although it's not a meal in itself. The hint of fresh basil adds
complexity and depth to the simple melon flavor; but if basil seems too
unusual to your palate, substitute fresh mint. Make sure your melon is
perfectly ripe, tending toward over- rather than under ripe. Garnish
with a dollop of plain yogurt if desired.