When the weather gets hot, nothing beats a chilled melon soup. Inspired by a two-soups-in-one-bowl appetizer at Rebeccas in Greenwich, Conn., I decided to play with color and use two different melons when making the soup.
This is a really easy recipe that is perfect for a healthy mid-afternoon pick-me-up, or with some prosciutto and mint and a couple of crostini topped with honey and ricotta for a light mid-summer dinner. While I added a splash of sweet Vin Santo to the soups, I find that not using any wine yields a just as lovely result.
Cut both melons in half and scoop out the seeds. Starting with the cantaloupe, scoop out the flesh and add it to a blender. Purée until smooth. Season to taste with the salt and add a splash of Vin Santo, if you wish. Blend again and set the orange soup aside.
Repeat the same process with the honeydew melon. To serve, use a large spoon to carefully fill a half of a bowl with orange soup (tilting the soup bowl to one side helps). Then fill the remaining half with the green soup. Add more spoonfuls as needed to fill the bowl. Garnish with a couple slices of proscuitto and mint, if you have it, and serve.