Honeydew Melon Soup - cooking recipe

Ingredients

8 cups honeydew melon, cubed (medium ripe, save about 8 small balls to garnish)
1/4 cup mint leaf (set aside some chopped mint for garnish)
2 tablespoons lime juice, freshly squeezed
1 tablespoon honey
1 pinch cayenne pepper
4 tablespoons plain Greek yogurt, garnish
2 tablespoons pistachios, chopped (garnish) (optional)

Preparation

Add first 5 ingredients to the bowl of a food processor. Pulse a few times to combine, then process until smooth. Refrigerate for a few hours before serving.
To serve, divide soup among 4 bowls. Stir a tablespoon of the yogurt into each bowl. Toss a couple of the melon balls, mint, and pistachios (if using) into each.