Photo due: April 13, 2011

A refreshing delight to the eye and the palate, I developed this melon soup after dining at The Globe restaurant in Rosemont, Ontario many years back with good friend, and award-winning jeweller, Brenda Roy. (http://www.brendaroy.com/) I was determined to reproduce this wonderful soup on my own, and I think this recipe does justice to that lovely afternoon.

Melon Soup

1 cantaloupe melon
1 honeydew melon
Low fat yogurt
Fresh mint for garnish

Peel and seed both melons, making sure they are extremely ripe before using. Puree each separately in a blender or food processor and chill well in separate containers. If you don’t have a food processor or blender, you can mash the fruit aggressively with a potato masher or push the pulp through a strainer into a bowl. The result won’t be as smooth, but certainly will pass muster.

This soup is all in the presentation. Carefully put one ladle of the pureed cantaloupe into a broad soup bowl, tilting the bowl slightly to the side to be sure the puree pools to one side.

With a clean ladle, spoon the honeydew puree into the other half of the bowl, being careful not to allow the two melons to mix, thereby creating one half of gorgeous orange, and one half of cool green.

Drop a small dollop of low fat yogurt into the centre of the bowl and garnish with a sprig of fresh mint. Makes for an elegant and simple appetizer for a sultry summer dinner or a fabulous luncheon.

Serves 8