Two-Melon Soup

1. 1

   Cut the cantaloupe and honeydew melons in half; remove and discard the seeds.

2. 2

   Using a melon baller, scoop out several chunks of each melon and reserve as garnish.

3. 3

   Scoop out the remaining flesh of the cantaloupe and place it in the bowl of a food processor or blender, discarding the rind.

4. 4

   Add 1/4 cup plum wine or lillet and a pinch of salt and process until very smooth.

5. 5

   Transfer to a clean container or small pitcher and refrigerate until very cold.

6. 6

   Repeat the process with the honeydew melon and refrigerate until very cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.