Haiku My Heart ~ Cool and Sweet

cold melon soup with orange zest and mint flowers from my garden

something cool and sweet
soothing to the eye and heart
nourished from the earth

*****

For more Friday haiku my heart
please visit Rebecca and other poets
at recuerda mi corazon

Chilled Melon Soup

Ingredients: Use organic if you can!
Any large melon
½ cup orange juice
1 cup whole milk yogurt
1/8 - 1/4 cup honey - or to taste
1 tablespoon white wine vinegar
Salt - to taste
1 memory of lunch with friends
Garnish with orange zest, fresh flowers, or orange slices

Directions:
Zest your orange and set aside.

Cut the melon in half and scoop out the seeds (I used an ice cream scoop).

Cut into slices and remove the rind. Cut the slices into chunks. Place in a blender container, food processor or large bowl for an immersion blender.

Add the orange juice, yogurt, honey to taste, white wine vinegar, pinch of salt, and the memory of lunch with friends. Puree until smooth. You may need to do this in batches, depending on the size of your appliances.

Taste for sweetness and salt and make adjustments per your taste.

Garnish with orange zest and fresh flowers, like mint flowers or sage blossoms.

Refrigerate until ready to serve. The cooler the better! This recipe may be made 1-2 days ahead of time.

Adapted from a recipe from: From A Chef’s Kitchen