Double Melon Soup

Recipe Ingredients

1 cup	237ml	Cantaloupe - peeled, seeded and (small)
		Chopped
2 tablespoons	30ml	Orange juice
1 teaspoon	5ml	Orange rind - grated
2 tablespoons	30ml	Sweet sherry
1/2		Honeydew melon - peeled, - seeded and chopped
2 tablespoons	30ml	Lemon juice
3 tablespoons	45ml	Mint - chopped
		Mint sprigs - to garnish

Recipe Instructions

Puree the cantaloupe with the orange juice, orange rind and the sherry. Cover and chill for at least 3 hours.

Puree the honeydew melon with the lemon juice and mint. Cover and 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 and serve chilled.

Pamela Westland, "Fruit"

Source:
Chart House Lodge, Brookings, OR

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