Summer Melon Gazpacho

1/2 honeydew melon

Zest and juice of 1 large lime

2-3 sprigs of mint

1 Tbsp. agave syrup or honey (more or less to taste, depending on sweetness of melon)

Approx. 1/2 tsp. sea salt, to taste

1. Remove seeds and rind of melon, and roughly chop melon into 1-inch chunks. Remove leaves from mint sprigs, and discard stems.
2. Place melon pieces, lime zest, lime juice, mint leaves, agave syrup, and sea salt in a high-speed blender or food processor. Blend until smooth, but not quite pureed. The gazpacho should have some texture, not be smooth like a juice.
3. Pour into a large pitcher, and refrigerate about 2 hours before serving, to chill. Before serving, stir to combine, as the melon mixture will separate while resting. (Note: If you want to serve this immediately, refrigerate your melon for several hours before blending, so that the gazpacho is chilled and ready to serve right away.)
4. Pour chilled gazpacho into small bowls or drinking glasses to serve.