Double melon soup

6 servings

Ingredients

Quantity Ingredient
1 small Cantaloupe, peeled, seeded & chopped
2 tablespoons Orange juice
1 teaspoon Orange rind, grated
2 tablespoons Sweet sherry
½ each Honeydew melon, peeled, seeded & chopped
2 tablespoons Lemon juice
3 tablespoons Mint, chopped
Mint sprigs, to garnish

Directions

Puree the cantaloupe with the orange juice, orange rind & the sherry.

Cover & chill for at least 3 hours.

Puree the honeydew melon with the lemon juice & mint. Cover & chill for at least 3 hours.

Pour equal amounts of each melon mixture into chilled serving bowls for a pretty half orange, half green effect. Garnish with mint sprigs & serve chilled.

Pamela Westland, "Fruit"

Related recipes