Double Melon Soup
Ingredients| 1 small cantaloupe, peeled, seeded & - chop, ped 2 tbsp orange juice 1 tsp orange rind, grated 2 tbsp sweet sherry 1/2 each honeydew melon, peeled, - seeded &, chopped 2 tbsp lemon juice 3 tbsp mint, chopped 1 mint sprigs, to garnish |
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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"
Servings:
6
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