• 1 honeydew melon
  • 1 pint blueberries
  • 6 oatmeal cookies


Cut the melon from the rind and into chunks. Puree until smooth in a food processor or blender. Pour into a large bowl and stir blueberries into pureed melon. Chill until quite cold.

To serve, ladle soup into individual bowls and crumble an oatmeal cookie over each serving.