Two-Tone Melon Soup

Recipe by Sydney Mike
READY IN: 5mins
SERVES: 4
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice, deseed & peel melons, then cut them into chunks, placing each melon in separate bowls.
  • In a blender puree cantaloupe, then pour back into its bowl.
  • Repeat for the honeydew, keeping each pureed melon separate.
  • Stir 2 to 4 teaspoons of lime juice into each puree.
  • Refrigerate until well chilled, at least 4 hours, but no longer than 24 hours.
  • To serve, pour some of each puree into a separate measuring cup, then SIMULTANEOUSLY pour each measured amount into opposite sides of the same wide soup bowl. DO NOT MIX.
  • If desired, add a little yogurt to center of each bowl & swirl it a little between the two purees!
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