Honeydew melon soup

Serves 4

1 honeydew melon, deseeded, quartered and skin removed zest and juice of 2 lemons 2 tbsp clear honey, plus 2 tsp for decoration

Place the melon flesh in a food processor and liquidise. Add the lemon zest and juice and 2 tbsp honey, and blend thoroughly. Leave to chill for 2 hrs. Divide between four serving glasses and drizzle ½ tsp of honey onto the top of each.