Ingredients for Two Tone Melon Soup
- 4 cups cubed cantaloupe (about ½ medium)
- 4 cups cubed honeydew melon (about ½ medium)
- 2-4 teaspoons lime juice (adjust to taste)
- Optional: 2 tablespoons plain yogurt (Greek or regular)
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How to Make Two Tone Melon Soup
- Cut the cantaloupe and honeydew melons in half, remove seeds, and peel. Cut the melon flesh into 1-inch cubes, keeping each melon separate.
- Puree the cantaloupe cubes in a blender until completely smooth. Pour the puree into a medium bowl.
- Repeat step 2 with the honeydew melon, keeping the puree separate from the cantaloupe puree.
- Stir 2-4 teaspoons of lime juice into each melon puree. Taste and adjust the amount of lime juice according to your preference.
- Refrigerate both purees separately for at least 4 hours, or up to 24 hours, to allow the flavors to meld and the soup to chill thoroughly.
- To serve, pour an equal amount of each chilled melon puree into separate measuring cups.
- Carefully pour the cantaloupe puree onto one side of a wide, shallow bowl and the honeydew puree onto the opposite side, allowing the two colors to create a beautiful contrast. Do not mix.
- (Optional) Dollop a spoonful of yogurt into the center of the bowl. Gently swirl it using a toothpick or the back of a spoon to create a decorative effect between the two purees.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
189g
Fat
1g
Carbs
17g
