Ingredients:
750 gr cantaloupe
45 ml fresh lemon juice
2 ripe honeydew melons. 2 lbs (1 kg) each
60 ml fresh lime juice
10 ml finely chopped fresh mint
Mint sprigs to garnish
1. Halve cantaloupe. Scoop out and discard the seeds. Peel and chop. Puree the cantaloupe with the lemon juice in a food processor until smooth. Chill in a covered bowl for ±12 hours.
2. Halve honeydew. Scoop out and discard the seeds. Peel and chop. Puree the honeydew melon with lime juice and mint in a food processor until smooth. Chill separately in a covered bowl for ±12 hours.
3. To serve, place the puree into separate jugs. Pour at the same time, but from separate sides, into chilled serving bowls. The soup should stay in separate colors. Garnish with mint sprigs.
750 gr cantaloupe
45 ml fresh lemon juice
2 ripe honeydew melons. 2 lbs (1 kg) each
60 ml fresh lime juice
10 ml finely chopped fresh mint
Mint sprigs to garnish
1. Halve cantaloupe. Scoop out and discard the seeds. Peel and chop. Puree the cantaloupe with the lemon juice in a food processor until smooth. Chill in a covered bowl for ±12 hours.
2. Halve honeydew. Scoop out and discard the seeds. Peel and chop. Puree the honeydew melon with lime juice and mint in a food processor until smooth. Chill separately in a covered bowl for ±12 hours.
3. To serve, place the puree into separate jugs. Pour at the same time, but from separate sides, into chilled serving bowls. The soup should stay in separate colors. Garnish with mint sprigs.
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