DOUBLE MELON SOUP
1 small cantaloupe, peeled, seeded, and chopped
2 Tblsp. orange juice
1 tsp. orange zest
2 Tblsp. sweet sherry
1/2 honeydew melon, peeled, seeded, and chopped
2 Tblsp. lemon juice
3 Tblsp. mint, chopped
mint sprigs for garnish.
Puree the cantaloupe with the orange juice, orange zest, and sherry. Cover and chill for at least three hours. Meanwhile, puree the honeydew melon with the lemon juice and mint. Cover and chill for at least three hours. Pour equal amounts of each melon mixture into chilled serving bowls for a half-orange, half-green effect. Garnish with mint springs and serve chilled..
Makes six servings.