• 10 cups vegetable stock  
• 2 ounces extra-virgin olive oil
• 1/8 ounce jalapeno or similar chile
• 1/4 bunch mint
• 1 1/2 pounds fresh Charentais or Galia or Canary melon (honeydew or orange or green-fleshed melon), cleaned, seeded and chopped
• 1 ounce sea salt

Add liquid ingredients and salt to a food processor and pulse on high. Once blended, add jalapeno, mint and melons to food processor and puree.