Melon soup

Ingredients for 4 servings:

• 2 honeydew melons, flesh cut into pieces
• 4 tbsp lime juice
• 4 tbsp sugar
• 2 melon(s) (cantaloupe), flesh cut into pieces
• 4 tbsp lemon juice
• 1 cup of Greek yogurt or mascarpone or double cream
• Cinnamon powder

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Shurba Shaman, Lebanese, also delicious as a dessert

The melons should be nice and ripe to overripe for this recipe! Blend the honeydew melons with the lime juice and 2 tablespoons of sugar in a blender until smooth, then cover and refrigerate. Blend the cantaloupe melons with the lemon juice and 2 tablespoons of sugar in a blender until smooth, then cover and refrigerate. Serve: Pour both melon purees simultaneously into deep bowls to create a two-toned soup. Place a dollop of yogurt or mascarpone in the center of the bowl and sprinkle with cinnamon. Serve very cold!