MOROCCAN MINTED MELON SOUP (about 4 cups, serving four as a first course)
½ large honeydew melon, rind discarded and cut into 1 inch pieces (4 cups)
½ cup plain yogurt, preferably Greek
¼ cup packed fresh mint leaves
½ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 teaspoon fresh lime juice, or to taste
2 teaspoons sesame seeds, toasted (you can toast most seeds in a dry skillet – not nonstick – over medium heat or on a baking sheet in a preheated 350* oven)
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1. Combine all ingredients except sesame seeds in a blender and blend until smooth, about 30 seconds. Transfer to a bowl and refrigerate, covered, until cold, about 1 hour. (The soup can be refrigerated for up to 8 hours.)
2. Serve soup with additional salt and pepper, if necessary, and sprinkled with sesame seeds.
from Gourmet Today, edited by Ruth Reichl