• 1 ripe honeydew melon, peeled and seeded
  • Juice of 1 lime
  • 6-7 fresh mint leaves (plus extra for garnish)
  • 1-2 tbsp. local honey
  • Two pinches of sea salt/real salt
  • Raspberries

Chop melon into chunks and put into a food processor with lime juice, mint leaves, honey and sea salt. Puree until smooth. Adjust sweetness, if needed. Let the soup chill inside the refrigerator for at least one hour. Garnish with fresh raspberries and mint leaves. Enjoy!