Instructions: Remove skin and seeds from cantaloupe and honeydew, cut melon in cubes and put in a bowl in the refrigerator.

Peel potatoes and cut them in pieces. Put in a saucepan with water, salt and pepper. Cook over medium heat until potatoes are barely soft.

Divide potatoes and water into two saucepans. Add the cantaloupe to one and the honeydew to the other. Cook for one more minute, then chill immediately.

In a blender or food processor, blend contents of each pan separately to a creamy texture. Pour both mixtures slowly into a serving bowl at the same time so finished soup appears half orange and half green. Decorate with mint leaves.

This recipe yields 6 servings.

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