Nutrition per serving may change if servings are adjusted.
1 large cantaloupe, halved, seeded, peeled and coarsely chopped
2 tablespoons lemon juice
½ teaspoon ground coriander
4 tablespoons honey, divided
1 medium honeydew melon, halved, seeded, peeled and coarsely chopped
¼ cup lime juice
2 teaspoons chopped fresh mint, plus additional sprigs for garnish
Puree cantaloupe, lemon juice and coriander in a blender or food processor until smooth. Stir in 2 tablespoons honey and pour into a bowl. Set aside.
Thoroughly rinse food processor or blender. Place honeydew in the food processor or blender with lime juice and chopped mint. Puree until smooth. Stir in the remaining 2 tablespoons honey and pour into another bowl. Cover both bowls and refrigerate until chilled, at least one hour or overnight.
At serving time, spoon about ½ cup of each puree into each soup bowl, allowing colors to mix in the middle. To create a swirl pattern draw the tip of a knife through the surface. Garnish with mint sprigs.