Recipe courtesy of The Associated Press, Copyright 1995
1.0 honeydew melon
1.0 pound potato
6.0 cups water
0.5 teaspoon salt
0.25 teaspoon white pepper
6.0 sprigs mint
mineral water (optional)
Remove the skin and the seeds from the cantaloupes and the honeydew melon. Cut into cubes; store separately in the refrigerator.
Peel and cut the potatoes into pieces. Place potatoes in a medium saucepan on stove top; add water, salt and pepper. Bring water to a boil; cook 8 minutes.
Put cantaloupe cubes in a casserole. Put honeydew melon cubes in a separate casserole. Pour half of the potato-water mixture into one casserole; pour half of the potato-water mixture into the other. Cook each casserole 1 minute more Chill immediately.
Blend each mixture separately to a creamy texture. Carefully pour mixtures into six serving dishes so that the soup looks half orange, half green. Decorate with mint sprigs. If desired, pour 2 tablespoons of mineral water on top of each soup serving. Serves 6.