Instructions: In a blender in batches or in a food processor puree 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.

Makes about 6 cups, serving 6.

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