This cool, fruity soup is an ideal way to start or finish a light dinner on a too-hot-to-cook night. They key is a juicy, ripe melon: immature honeydew is hard and tasteless. Look for a creamy white rind, a velvety (not smooth) skin, and an overall heavy feel. If under ripe, place on the counter out of direct sunlight for a few days. I followed the recipe, and then ad-libed on the amounts to suit to our taste. It was delicious. I would love to make a blender of this and drink it out of a cup during the day! Be sure to use Greek Yogurt. It's the consistency of sour cream and so good! I used chilled bowls when we had this with dinner. A serving of this soup satisfies nearly half of your daily vitamin C requirement. Time: 15 minutes Servings: 4 4 C cubed honeydew melon 1/4 C reduced-fat plain Greek-style yogurt 1 Tbs light floral or orange blossom honey 1 tbs freshly squeezed lime juice (1/2 lime) 1/2 tsp freshly grated lime zest (1/2 lime) PUREE melon, yogurt, hone and line juice in blender untim smooth. Pour into 4 small bowls and sprinkle with lime zest before serving. NUTRITIONAL INFO PER SERVING: 87 cal, 2 g protein, 21 g carbs, 1 g fiber, 0.5 g fat, 0.5 g sat fat, 1 mg. chol, 35 mg sodium.