Califonia Bountiful
Main Dish

Honeydew melon soup

Timaree Hagenburger
Nutrition Professor, Cosumnes River College, Sacramento

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1 large honeydew or other green-fleshed melon, peeled and chopped into large chunks
1 to 2 soft, pitted Medjool dates, if needed, for extra sweetness
Zest and juice of 1 lime
1 small handful of mint, or to taste
1/4 small jalapeño (seeds removed) or dash of cayenne pepper
Splash of almond milk (amount to vary based on desired thickness of soup)
Fresh or frozen blackberries and mint, for garnish


Combine all ingredients, except for the garnish, in a food processor or very powerful blender. If you use a traditional blender, you may need to add more liquid, so the soup may have a thinner consistency. Serve garnished with blackberries and mint.

Serves 4

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