Cold Melon Soup

Serves 8

1 ripe honeydew melon

1/2 ripe cantaloupe

1 C greek yogurt

1 lime juiced +extra for garnish

1 Tbsp honey

12 mint leaves

1/2 tsp celtic sea salt

Jicama (julienned)

Place all ingredients in a  food processor and blend until smooth  (Reserve 8 mint leaves and jicama).  If the melons are large, you may need to do this in batches to accommodate the size of your bowl.  Refrigerate for 3-4 hours to chill.

Pour into bowls or cups, garnish with lime wedge, jicama and mint leaf