Galia Melon Soup
- In a blender, combine melon, lemon juice, cider and honey and puree until smooth. Transfer to a large bowl and season with ½ tsp. salt and ¼ tsp. pepper. Set in a bowl of ice water and refrigerate until chilled, about 20 minutes.
- Season cucumber with remaining ¼ tsp. each salt and pepper. Place ½ cup cucumber in each of 4 shallow bowls. Ladle soup into bowls, top with basil and pepper and serve.
4 cups Imperfect Galia melon pieces
3 to 4 Tbsp. lemon juice
1 cup sparkling apple cider
2 tsp. honey
¾ tsp. kosher salt, divided
½ tsp. ground pepper
2 cups cucumber, cut into ¼" pieces
¼ cup basil leaves