This totally refreshing summertime soup is a breeze to make; all you need is a blender. The key is to find really ripe melons and be sure that the soup is served very cold. It looks great, too, because the two purees don’t mix, when you pour them into the bowl—they hang out together side by side in a happy little yin-yang pattern. The strawberry mixture and sour cream are like the cherry on top.
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
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.