Two-Melon Soup

Directions

1. 1
   Cut the cantaloupe and honeydew melons in half; remove and discard the seeds.
2. 2
   Using a melon baller, scoop out several chunks of each melon and reserve as garnish.
3. 3
   Scoop out the remaining flesh of the cantaloupe and place it in the bowl of a food processor or blender, discarding the rind.
4. 4
   Add 1/4 cup plum wine or lillet and a pinch of salt and process until very smooth.
5. 5
   Transfer to a clean container or small pitcher and refrigerate until very cold.
6. 6
   Repeat the process with the honeydew melon and refrigerate until very cold.