Sharlyn Melon Soup with Cucumber Chile Ice
Adapted from The Millenium Cookbook
Makes 6-8 servings

The recipe in the book is vegan.  I chose to use honey so therefore mine was not.  I give both options below.

1 small Sharlyn melon, seeded and flesh scooped out (about 6 cups)
5 ounces silken tofu
1/4 cup fresh lime juice
1 cup lemon juice
4 tbsp. Sucanat or fructose (or honey)
5 cups cold water
1 tbsp. light miso (optional)
1 bunch mint, stemmed, plus stems for garnish
1/2 tsp. sea salt
1/4 tsp. cayenne pepper
Cucumber Chile Ice (recipe follows)

In a large bowl, combine all the ingredients except the garnish and mix with a fork to break up and distribute the tofu.  In a blender, blend the mixture in batches until smooth.  Refrigerate for at least 2 hours and up to 1 day.  Top each serving with a small scoop (or ice cube) of Cucumber Chile Ice.

Cucumber Chile Ice
Makes 1 1/2 cups

1 cucumber, peeled, seeded, and coarsely chopped
1/2 serrano chile, seeded
1/2 cup fresh lime juice
2 scallions, white part only, chopped (optional)
1 tsp. sea salt
1 cup water

In a blender, blend all the ingredients together until smooth, adding more water as necessary to achieve the consistency of cream rather than a thick purée.  Pour the mixture into a sheet tray that will fit in your freezer and freeze for a minimum to 2 hours.  (Or use ice cube trays as described above.)

At serving time, remove the tray from the freezer and scrape the ice with the tines of a fork to flake off the ice crystals.