Two-Melon Summer Soup
Ingredients:
1 2/3 cup Cantaloupe
3 tbsp fresh Lemon Juice
2 ripe Honeydew Melons, 2 lbs each
1/4 cup fresh Lime Juice
2 tsp finely chopped Fresh Mint
Mint Sprigs
Cream to garnish, if desired
Halve cantaloupe. Scoop out and discard the seeds. Peel and chop. Puree the cantaloupe with the lemon juice in a food processor until smooth. Chill in a covered bowl for at least 12 hours.
Halve honeydew. Scoop out and discard the seeds. Peel and chop. Puree the honeydew melon with lime juice and mint in a food processor until smooth. Chill seperately in a covered bowl for 12 hours.
To serve, place the purees into separate jugs. Pour at the same time, but from separate sides, into chilled serving bowls. The soup should stay in separate colors. Garnish with mint sprigs, and a swirl of cream if desired.
Serves 6.
1 2/3 cup Cantaloupe
3 tbsp fresh Lemon Juice
2 ripe Honeydew Melons, 2 lbs each
1/4 cup fresh Lime Juice
2 tsp finely chopped Fresh Mint
Mint Sprigs
Cream to garnish, if desired
Halve cantaloupe. Scoop out and discard the seeds. Peel and chop. Puree the cantaloupe with the lemon juice in a food processor until smooth. Chill in a covered bowl for at least 12 hours.
Halve honeydew. Scoop out and discard the seeds. Peel and chop. Puree the honeydew melon with lime juice and mint in a food processor until smooth. Chill seperately in a covered bowl for 12 hours.
To serve, place the purees into separate jugs. Pour at the same time, but from separate sides, into chilled serving bowls. The soup should stay in separate colors. Garnish with mint sprigs, and a swirl of cream if desired.
Serves 6.
