The first time I ever saw two different kinds of soup in the same bowl, I thought it was just so magical. Corn soup on the left and Black Black Bean soup on the right. And they just stayed on their own sides of the bowl, never crossing that center line and mixing! Like at a Chassidic wedding. How did they do it? The secret is to have two liquids of roughly the same consistency, and to pour them at the same time, from opposite sides into a shallow bowl.
My friend Margo served these melon soups to us a few weeks ago at a big gathering at our cottage. They were so refreshing and light, I had to get the recipe to share with you. I couldn’t believe it when she said that it was simply honeydew pureed with mint and canteloupe pureed with orange juice! I added a touch of lime to my honeydew soup.