Chilled Canary Melon and Yogurt Soup – Berret’s Seafood Restaurant and Taphouse Grill

Ingredients:

• 1  Canary or Honeydew Melon, peeled, cleaned and deseeded
• 1  Pint Greek Plain Yogurt
• 1  Cup Local Honey
• Kosher Salt & Pepper to taste

Directions:

• Place the melon in a blender and puree, then combine all ingredients in a mixing bowl, mix             thoroughly and refrigerate