Marbled Melon Soup

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 1/2 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.