Double Melon Soup
Ingredients
1 small cantaloupe, peeled, seeded and chopped
2 Tbsp. orange juice
1 tsp. orange rind, grated
2 Tbsp. sweet sherry
1/2 each honeydew melon, peeled, seeded and chopped
2 Tbsp. lemon juice
3 Tbsp. mint, chopped mint sprigs, to garnish
Cooking 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)