Last Updated on July 9, 2024

1 small very ripe cantaloupe, peeled, seeded, and coarsely chopped (about 6 cups)
2 tablespoons fresh lemon juice or to taste
1/2 very ripe honeydew melon, peeled, seeded, and coarsely chopped (about 6 cups)
3 tablespoons fresh lime juice or to taste
2 teaspoons finely chopped fresh mint, plus several sprigs for garnish
1 cup strawberries, hulled and quartered or cut into sixths if very large
1 tablespoon sugar or more to taste
1 tablespoon balsamic vinegar, preferably aged
1 teaspoon cracked black peppercorns
1/2 cup sour cream

Serves 6

Working in batches, puree the cantaloupe with the lemon juice in a food processor or blender until smooth. Transfer to a bowl and cover with plastic wrap. Refrigerate for at least 3 hours or overnight. Puree the honeydew in batches with the lime juice and mint. Transfer to a bowl and cover with plastic wrap. Refrigerate for at least 3 hours or overnight. Chill 6 large soup bowls.

Combine the strawberries, sugar, vinegar, and peppercorns in a small bowl and toss. Ladle equal amounts of the soup simultaneously into the bowls, keeping them separate. Spoon a small amount of the strawberries in the center and garnish with a spoonful of the sour cream and a sprig of mint. Serve cold.