Double Melon Soup
Chilled two-tone melon soup with cantaloupe and honeydew poured side by side for a striking orange-and-green presentation. A refreshing no-cook summer appetizer with sherry, citrus, and fresh mint.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
6 hrsThis is the kind of elegant starter that stops people mid-conversation. Two melon purees, poured simultaneously into chilled bowls, create a gorgeous half-orange, half-green presentation that looks like it belongs in a fine dining restaurant.
The cantaloupe side gets depth from orange juice, zest, and a splash of sweet sherry. The honeydew side stays bright and cool with lemon juice and fresh chopped mint.
No cooking, no heat, no stress. Just blend, chill, and pour. It’s the ideal opening act for a summer dinner party or a light lunch on a scorching afternoon.
Chef Tips
- Make both purees the same consistency so they hold their shape when poured side by side in the bowl
- Use the ripest, most fragrant melons you can find since there’s nowhere for bland fruit to hide
- Chill the serving bowls in the freezer for 15 minutes before plating for the coldest first sip
Ingredients
Directions
Purée the cantaloupe with the orange juice, orange rind and the sherry.
Cover and chill for at least 3 hours.
Purée 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.
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