Garnish with the toasted almonds and chopped mint.

INGREDIENTS | SERVES 4

• 1 small, ripe honeydew melon
• ½ of a jalapeño chili
• ½ cup lime juice
• ½ cup plain yogurt
• Salt and pepper
• ½ cup sliced almonds
• 2 teaspoons water
• ¼ cup fresh chopped mint

1. Cut the flesh of the melon into ½-inch cubes. Seed and mince the jalapeño.

2. Using a blender or food processor, purée the melon cubes, lime juice, yogurt, and salt and pepper to taste. Refrigerate until thoroughly chilled.

3. Preheat the oven to 325 degrees.

4. Using a baking dish with low sides, combine the sliced almonds with the water and additional salt to taste. Cook for 15 minutes. Allow them to cool. Meanwhile, chop the mint.

5. Ladle the soup into 4 individual soup bowls.