Excerpted from The Golden Door Cooks Light & Easy by Michel Stroot (Gibbs-Smith 2003)

MAKES 4 SERVINGS

Chilled soup can be a light, refreshing staple in your home spa kitchen. Trim and chop the melon, and the rest is effortless. If honeydew melons are not available, try using casaba or crenshaw melons. Edible rose petals, available at specialty markets, make a colorful garnish.

1 large honeydew melon (about 2 1⁄2 pounds), seeded, rind removed, and diced
2 tablespoons fresh lemon juice
1 1⁄2 cups low-fat buttermilk
2⁄3 cup apple juice
1 tablespoon honey, optional
1 tablespoon finely chopped fresh mint
4 sprigs fresh mint for garnish
Edible rose petals for garnish, optional

Process the melon until smooth in a blender or food processor fitted with a metal blade.

Transfer to a medium-size mixing bowl; stir in the lemon juice, buttermilk, apple juice, honey, if using, and chopped mint. Cover and refrigerate until well chilled.

Serve cold in chilled bowls. Garnish with fresh mint sprigs or rose petals, if desired.

Courtesy of The Golden Door