Prepare the cantaloupe by slicing off both ends, standing it upright, and cutting away the rind. Slice in half and scoop out the seeds, then cut the flesh into rough one-inch cubes.

Place the cubed melon into a high-powered blender. Add the fresh mint leaves, lime juice, honey, and a pinch of salt. If using Greek yogurt, add it now.

Blend on low speed, gradually increasing to high until completely smooth. If too thick, add cold water or orange juice until desired consistency is reached.

Pour the soup into a large bowl or pitcher and chill for at least one hour before serving.

Serve in chilled bowls, garnished with extra mint leaves or a thin slice of lime.