Cold Melon and Strawberry Soup
Rinse the strawberries, drain and chop. Set aside 4 halves for garnish. Cut the melon into cubes. Puree both with lemon juice, honey and buttermilk (up to 4 tablespoons) in a blender finely.
Chill the soup at least 1 hour before serving. Divide among bowls. Serve garnished with the remaining buttermilk, strawberry halves and mint.