Melon Soup in Melon

Ingredients

• 3 honeydew melons
• 3 oranges (juice)
• 2 tbsp agave syrup
• 1 drop lavender oil
• 1 orange (peeled and thinly sliced for garnish)
• lavender buds (for garnish)

Instructions

1. 1.

   Halve two melons, remove seeds with a spoon, and chill both halves in the refrigerator for about 2 hours. Halve the third melon, deseed, peel, and blend its flesh with orange juice and agave syrup until smooth; refrigerate for another 2 hours.

2. 2.

   Just before serving, stir in lavender oil and pour the chilled soup into the cold melon halves. Garnish with sliced oranges and lavender buds and serve immediately.