Instructions: In a food processor or blender puree the cantaloupe with the lemon juice in batches until it is very smooth and in a bowl chill it, covered, for at least 3 hours or overnight.

In the food processor or blender puree the honeydew with the lime juice and the minced mint in batches until it is very smooth and in a bowl chill it, covered, for at least 3 hours or overnight.

Pour at the same time, using 2 measuring cups, equal amounts of both soups into chilled bowls and garnish each serving with sour cream if desired and a mint sprig.

This recipe yields approximately 7 cups or 6 servings.

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