Summary

Ingredients

• 2 honeydew melon (s), pulp cut into pieces
• 4 tablespoon lime juice
• 4 tablespoon sugar
• 2 melon (s) (cantaloupe), pulp cut into pieces
• 4 tablespoon lemon juice
• 1 cup yogurt, Greek, or mascarpone or crème double
• Cinnamon powder

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Instructions

1. For this recipe, the melons should be ripe to overripe!
2. Puree the honeydew melons with the lime juice and 2 tablespoons of sugar in a blender, cover and cool in the refrigerator. Puree the cantaloupe melons with the lemon juice and 2 tablespoons of sugar in a blender, cover and cool in the refrigerator.
3. Serve:
4. At the same time pour both melon purees into deep plates to create a two-tone soup. Put a dollop of yoghurt or mascarpone in the middle of the plate and sprinkle with cinnamon.
5. Serve very cold!