If your honeydew is not already cold, refrigerate for 30–60 minutes. Cut the honeydew in half, scoop out the seeds with a spoon and chop flesh into 1-inch cubes until you have about 3 cups packed.

Pick and measure herbs

Remove mint leaves from stems and lightly bruise them between your palms to release aroma. If using basil, remove stems and measure leaves.

Blend Smoothie

Combine base ingredients

In a high-speed blender add the chopped honeydew (3 cups), chilled soy milk (1 cup), soy yogurt (1 cup), fresh lime juice (1 tablespoon) and honey or agave (1 tablespoon).

Add herbs and ice

Add the bruised mint leaves (about 12 leaves). If using basil, add it now. Then add ice cubes (1 cup).

Blend to smooth

Secure the lid and blend on high for 30–60 seconds, or until completely smooth and frothy. Stop and scrape down the sides with a spatula if needed, then blend another 10–15 seconds.

Adjust texture and sweetness

Taste and evaluate. If too thick, add up to 2 tablespoons cold water and blend briefly. If you prefer sweeter, add another 1/2 tablespoon honey or agave and blend 5–10 seconds.

Serve & Garnish

Pour

Divide the smoothie evenly between two chilled glasses.

Garnish

Garnish each glass with a small mint sprig and a thin honeydew slice or a lime wedge on the rim. Serve immediately with a straw.