Candy schmandy. This summer, rely on fruits of the vine, and your mouth will have a ball. A melon ball, that is.

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Chilled Melon, Ginger, and Mint Soup (serves 4)
from Keep It Seasonal (Morrow Cookbooks, $30) by Annie Wayte

3 pounds ripe melon (such as cantaloupe, honeydew, Crenshaw, Charentais, Galia, and Ogden), peeled, seeded, and cut into chunks
3 tablespoons finely chopped fresh ginger
1 whole jalapeño pepper, seeded and finely chopped
1 teaspoon minced garlic
1/4 cup coarsely chopped fresh mint leaves,
plus 12 whole leaves, cut into strips
Grated zest of 1 lime
6 tablespoons lime juice (3 to 4 limes)
1 1/2 teaspoons sea salt
1 teaspoon coriander seeds
1 teaspoon pink peppercorns
1/4 cup yogurt

Place four serving bowls in the refrigerator to chill. Combine the melon chunks, ginger, jalapeño, garlic, chopped mint, lime zest, lime juice, and salt in a blender and puree. Taste and adjust seasoning if necessary. If you want the soup to have a healthy kick, add extra jalapeño or ginger. If the soup is too sweet, add extra lime juice. Place the soup in the refrigerator and chill for at least 4 hours. Meanwhile, toast the coriander seeds and pink ­peppercorns in a small sauté pan over low heat for 2 to 3 minutes or until fragrant. Allow to cool. Using the flat side of a chopping knife, crush the seeds and peppercorns. Place the yogurt in a small bowl and stir in the crushed spices. Place in the refrigerator until ready to serve. To serve: Divide the soup among the chilled bowls. Spoon some spiced yogurt over each serving, and scatter the mint strips over the top.