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"