Instructions: I generally prefer hot soups, but this is an intensey refreshing summer soup. The most important thing is to use several different melons for their unique flavors, even if theyre not the exact varieties called for here.

In a food processor or blender, puree the melons, sriracha and sweet chile sauces, coconut millc, lime juice, ginger, cilantro, basil, and 2 tablespoons of the mint. Strain and chill. Serve in chilled soup bowls, garnished with the remaining mint and the peanuts.

Yield: Serves 6

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