| 1 | Sweet summer melon |
| ½ cup | Whole milk Greek yogurt |
| ¼ cup | Stella Cadente Everyday Extra Virgin Olive Oil |
| 1 | Lime, grated zest |
| 2 tablespoons | Freshly squeezed lime jiuce |
| 4 | Mint leaves |
| ½ teaspoon | Kosher or flaky sea salt |
| Pinch | Cayenne pepper |
| Stella Cadente Persian Lime Olive Oil |
| Fresh chives and chive blossoms for garnish |
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Seed, peel and chop the melon into 1� pieces, then add, with any juices, to the work bowl of a heavy duty blender or food processor.
Add yoghurt, oil, lime zest and juice, mint, salt and cayenne, and blend until smooth and evenly green. Season to taste with additional lime juice and salt, if necessary.
Strain the soup through a fine mesh strainer if a smoother texture is desired, then chill for two hours.
Serve cold, in bowls or cups, drizzled with Stella Cadente Persian Lime Olive Oil and garnished with fresh chives or chive blossoms.
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