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Two-Tone Melon Soup
5 Mins
Serves: 4
Diet Restriction
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Secret Ingredients
  • 1 large cantaloupe, ripe
  • 1 large honeydew melon, ripe
  • 8 teaspoons lime juice, fresh
  • 1/2 cup yogurt (optional) or 1/2 cup sour cream (optional)
  1. Slice, deseed & peel melons, then cut them into chunks, placing each melon in separate bowls.
  2. In a blender puree cantaloupe, then pour back into its bowl.
  3. Repeat for the honeydew, keeping each pureed melon separate.
  4. Stir 2 to 4 teaspoons of lime juice into each puree.
  5. Refrigerate until well chilled, at least 4 hours, but no longer than 24 hours.
  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. If desired, add a little yogurt to center of each bowl & swirl it a little between the two purees!
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