Two-Tone Melon Soup

1. 1

   Slice, deseed & peel melons, then cut them into chunks, placing each melon in separate bowls.

2. 2

   In a blender puree cantaloupe, then pour back into its bowl.

3. 3

   Repeat for the honeydew, keeping each pureed melon separate.

4. 4

   Stir 2 to 4 teaspoons of lime juice into each puree.

5. 5

   Refrigerate until well chilled, at least 4 hours, but no longer than 24 hours.

6. 6

   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.

7. 7

   If desired, add a little yogurt to center of each bowl & swirl it a little between the two purees!

* Per serving · 4 servings · Values may vary.

No additional tips available.