Two-Tone Melon Soup

Directions

1. 1
   Slice, deseed & peel melons, then cut them into chunks, placing each melon in separate bowls.
2. 2
   In a blender puree cantaloupe, then pour back into its bowl.
3. 3
   Repeat for the honeydew, keeping each pureed melon separate.
4. 4
   Stir 2 to 4 teaspoons of lime juice into each puree.
5. 5
   Refrigerate until well chilled, at least 4 hours, but no longer than 24 hours.
6. 6
   To serve, pour some of each puree into a separate measuring cup, then SIMULTANEOUSLY pour each measured amount into opposite sides of the same wide soup bowl. DO NOT MIX.
7. 7
   If desired, add a little yogurt to center of each bowl & swirl it a little between the two purees!