Name: Two Melon Soup
Ingredients: 1 sm Ripe cantaloupe; peeled, seeded,; And chopped coarse; 2 tb Fresh lemon juice; or to taste; 1/2 Ripe honeydew melon; peeled, seeded,; And chopped coarse; 3 tb Fresh lime juice; or to taste; 1 1/2 ts Minced fresh mint; or to taste,; Plus additional mint sprigs for garnish; Sour cream; for garnish; If desired

The highest science, the loftiest speculation, the mightiest philosophy, which can ever engage the attention of a child of God, is the name, the nature, the person, the work, the doings, and the existence of the great God whom he calls his Father. There is something exceedingly improving to the mind in a contemplation of the Divinity. It is a subject so vast, that all our thoughts are lost in its immensity; so deep, that our pride is drowned in its infinity. Other subjects we can compass and grapple with; in them we feel a kind of self-content, and go our way with the thought, “Behold I am wise.” But when we come to this master science, finding that our plumb line cannot sound its depth, and that our eagle eye cannot see its height, we turn away with the thought… “I am but of yesterday, and know nothing.” No subject of contemplation will tend to humble the mind, than thoughts of God.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Cklive14	6	servings

INGREDIENTS

1	sm	Ripe cantaloupe; peeled, seeded,
		And chopped coarse
2	tb	Fresh lemon juice; or to taste
1/2		Ripe honeydew melon; peeled, seeded,
		And chopped coarse
3	tb	Fresh lime juice; or to taste
1 1/2	ts	Minced fresh mint; or to taste,
		Plus additional mint sprigs for garnish
		Sour cream; for garnish
		If desired

INSTRUCTIONS

In a food processor or blender puree the cantaloupe with the lemon juice in
batches until it is very smooth and in a bowl chill it, covered, for at
least 3 hours or overnight. In the food processor or blender puree the
honeydew with the lime juice and the minced mint in batches until it is
very smooth and in a bowl chill it, covered, for at least 3 hours or
overnight. Pour at the same time, using 2 measuring cups, equal amounts of
both soups into chilled bowls and garnish each serving with sour cream if
desired and a mint sprig. This recipe yields approximately 7 cups or 6
servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-8665)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
02-27-1999
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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