Instructions: Enjoy these.

Combine watermelon and strawberries. Puree in batches in a blender, adding sour cream, milk and sugar to the last batch. Pour into a 2-quart container; mix well. Cover and chill at least 3 hours. To serve soup in cantaloupe bowls, cut cantaloupes in half; hollow out melon and seeds, leaving about a 1/2-inch shell. Cut a decorative edge if desired. Reserve melon for another use. Add soup to shell; garnish with strawberry if desired.

Serving Size: 1/8 recipe

NOTES : My summertime soup always elicits a sweet response. Guests never fail to request the recipe. To make it look even better, I often serve it in cantaloupe bowls.

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