Double Melon Soup

1 sm Cantaloupe, peeled, seeded &

-- chopped 2 tb Orange juice

1 ts Orange rind, grated

2 tb Sweet sherry

1/2 ea Honeydew melon, peeled,

-- seeded & chopped 2 tb Lemon juice

3 tb Mint, chopped

Mint sprigs, to garnish Puree the cantaloupe with the orange juice, orange rind & the sherry. Cover & chill for at least 3 hours. Puree the honeydew melon with the lemon juice & mint. Cover & 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 & serve chilled. Pamela Westland, "Fruit"