One of the things I really dislike about the summer in Austin is the heat. It's oppressive, and it feels like it's never going to end.
One of the things I love about the summer in Austin is the fruit. I look forward to melon season all spring long.
This year, one of the first farms to have melon at the Sunset Valley market was Buena Tierra.
I've also had melons I hadn't heard of before moving here, my favorite of which is the galia. It's kind of canteloupey, kind of honeydewy, and all delicious.
And during these really hot days, a chilled melon soup is simple to make, requires no cooking and is really cooling to eat.
One melon, preferably galia
1-2 cups vanilla-flavored yogurt, depending on the size of the melon
Juice of 1 lime
2 Tablespoons agave nectar
1/2 inch ginger, grated
1 Tablespoons chopped fresh mint leaves
1/2 teaspoon salt
Cut the melon in half, and scoop out and discard the seeds. Scoop the flesh into the bowl of a food processor. Add yogurt, starting with 1 cup. Add the rest of the ingredients, and more yogurt to taste.