3 cups Cucumber, peeled, seeded, roughly chopped
3/4 cup Honeydew Melon, roughly chopped
2 Scallions, roughly chopped
2 tablespoons Dill, roughly chopped
2 tablespoons Mint, roughly chpped
1/4 cup Greek Yogurt
2 tablespoons Olive Oil
1 tablespoon Lime Juice
1 teaspoon Kosher Salt
Fresh dill sprig
Combine all ingredients except for the toppings in a blender. Blend until pureed fully. Taste for seasoning, add more salt if desired. Pour into a bowl and chill for 30 minutes in the refrigerator. Top with scallions and fresh dill.
Photographed by Alli Shepherd.