Melon-basil soup

Nothing says refreshing like this light and tangy summer soup.

This recipe is based on Equinox Nutrition Pillar Eight — Increase Intake of Water and Healthy Fluids — and was created by the culinary minds at the Tasting Table Test Kitchen.

Melon-Basil Soup with Cucumbers Pimentón
Serves 4

½ honeydew melon — peeled, seeded and roughly chopped (about 4 cups)
1 English cucumber, seeded — ¾ of the cucumber roughly chopped, ¼ finely chopped
1¼ c. fresh basil leaves
¼ ripe avocado, roughly chopped
¼ c. plus 2 tbsp. fresh lime juice (from 5 to 6 limes)
1 tsp. kosher salt, divided
2 ice cubes
¼ tsp. smoked paprika (pimentón)
1 tsp. extra-virgin olive oil

1. Make the soup: To a blender, add the melon, roughly chopped cucumber, basil, avocado, lime juice, ½ teaspoon of the salt and the ice cubes and purée until completely smooth. Strain the purée through a fine-mesh sieve set over a medium bowl.

2. In a small bowl, add the finely chopped cucumber, the ½ teaspoon of salt, the smoked paprika and olive oil and stir to combine. Divide the soup among 4 bowls and serve.