My good friend Dick Viall from Sewickley, Pennsylvania, is a very innovative cook. One of his most spectacular recipes, both visually and in flavor, is his two-toned soup made with green and golden-orange melons. All of his friends can’t wait for summer to arrive so they can enjoy it.
1 ripe honeydew melon, peeled and cubed (5 cups)
1 ripe cantaloupe melon, peeled and cubed (5 cups)
Juice of 1 lime
Juice of 1 lemon
4 tablespoons sugar
2 teaspoons fresh mint leaves, plus extra for garnish
Plain Greek yogurt, for garnish
Put the honeydew cubes, lime juice, 2 tablespoons of the sugar, and chopped mint leaves in a blender. Pour into a pitcher or large measuring cup.
Rinse out the blender thoroughly. Add the cantaloupe cubes, lemon juice, and remaining sugar. Pour into a separate pitcher.
Cover both pitchers and chill in the refrigerator for at least 1 hour.
At serving time, carefully pour both soups at the same time into opposite sides of a chilled individual serving bowl so they meet in the middle. Repeat with the remaining bowls. Garnish each bowl with a dollop of yogurt and a mint leaf and serve immediately.