Chilled Minty Cucumber-Melon Soup

1 honeydew melon, peeled, seeded, cut into chunks
1 large, peeled cucumber
Lime zest and juice from one lime
Handful of fresh mint
½ tsp kosher or sea salt
1 or 2 TBSPs tahini
In a food processor or blender, cream everything until smooth and frothy, about 60-90 seconds. Refrigerate until ready to serve. Add a small mint leaf to each bowl or glass. Optional: serve with a sprinkling of sunflower seeds, chopped hazelnuts, or finely chopped cucumber (set aside a piece after you peel the cucumber)