It's a keeper.
Melon-Basil Soup with Cucumbers Pimentón
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 cups fresh basil leaves
¼ ripe avocado, roughly chopped
¼ cup plus 2 tablespoons fresh lime juice (from 5 to 6 limes)
1 teaspoon kosher salt, divided
2 ice cubes
¼ teaspoon smoked paprika (pimentón)
1 teaspoon extra-virgin olive oil
To a blender, add the melon,
roughly chopped cucumber,
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.
In a small bowl, add the finely chopped cucumber, the remaining ½ teaspoon of salt, the smoked paprika and olive oil and stir to combine.
Divide the soup among 4 bowls and serve.