Total Time
Prep 15 mins
Cook 0 mins

This is very pretty for a summer dinner, people will think it to you all day to make..just don't tell them how quick it was.

Ingredients Nutrition


  1. In a food processor or blender, puree the green melon with the mint, lime juice and 1 tbsp.
  2. of the sugar.
  3. Pour into a pitcher and refrigerate until chilled, about 1 hour.
  4. Rinse out the blender.
  5. Add the orange melon, lemon juice and the remaining 1 tbsp.
  6. of sugar and puree.
  7. Pour into a pitcher and refrigerate until chilled, about 1 hour.
  8. At the same time, pour both soups from opposite sides into shallow bowls, taking care to keep them from mixing, and serve.
  9. The soups can be refrigerated overnight.
Most Helpful

4 5

The presentation on this is really lovely! It has a taste that you don't expect from looking at it. The orange part is very sweet and the green is tart and minty at the same time. My son (5) didn't want to try the green side but loved the cantaloupe part. The rest of us enjoyed it all. This was light and refreshing and would be the nice end to a light summer meal. I did use splenda instead of sugar and found that it was just fine.

4 5

This soup was a big hit with my cooking group. It was sweet with good flavor perfect on a hot summer day. I would make this again. The presentation in the bowl is lovely and makes it look like you slaved all day. This was actually easy to make and serving was a breezed.