This recipe is based on <a href="%7E/link.aspx?_id=30351CE068B84FC888108883B7288D54&amp_z=z">Equinox Nutrition Pillar Eight</a> — Increase Intake of Water and Healthy Fluids — and was created by the culinary minds at the <a href=http://www.tastingtable.com/index.htm target=_blank>Tasting Table</a> Test Kitchen.Melon-Basil Soup with Cucumbers Pimentón Serves 4Ingredients: ½ honeydew melon — peeled, seeded and roughly chopped (about 4 cups) 1 English cucumber, seeded — ¾ of the cucumber roughly chopped, ¼ finely chopped 1¼ c. fresh basil leaves ¼ ripe avocado, roughly chopped ¼ c. plus 2 tbsp. fresh lime juice (from 5 to 6 limes) 1 tsp. kosher salt, divided 2 ice cubes ¼ tsp. smoked paprika (pimentón) 1 tsp. extra-virgin olive oil Directions: 1. Make the soup: To a blender, add the melon, roughly chopped cucumber, basil, avocado, lime juice, ½ teaspoon of the salt and the ice cubes and purée until completely smooth. Strain the purée through a fine-mesh sieve set over a medium bowl. 2. In a small bowl, add the finely chopped cucumber, the ½ teaspoon of salt, the smoked paprika and olive oil and stir to combine. Divide the soup among 4 bowls and serve.

Melon-basil soup

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