Chilled Melon Soup

Dice enough melon to measure 1 cup and combine in a small bowl with cucumber, 2 tablespoons lime juice and scallion green. Cover and refrigerate until ready to serve the soup.

Place the remaining melon and 4 tablespoons lime juice in a blender. Chop the whole scallion and seed and chop jalapeno; add to the blender along with water, orange zest, orange juice, ginger and salt. Blend until smooth and creamy. Taste and add more lime juice, jalapeno and/or orange juice, if desired.

Refrigerate the soup until chilled, 2 hours.

Stir the reserved diced melon mixture and divide among 4 soup bowls. Pour the soup into the bowls. Garnish each serving with cilantro (or mint) and yogurt (or creme fraiche), if using.