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Strawberry Melon Soup
Yields: 4 servings

1/2 ripe honeydew melon
2 tablespoons fresh lime juice
7 teaspoons sugar, divided
1 pint fresh strawberries
Cranberry juice or water

Halve, seed, peel and cut the melon into chunks. Puree the melon
with the lime juice and 1 teaspoon of sugar in a blender or food
processor.

Refrigerate the puree in a 2-cup measuring cup. Process the rinsed,
stemmed strawberries and 2 tablespoons of sugar in the blender or
food processor until smooth. Place the mixture into another 2-cup
measuring cup and, if needed, stir in additional cranberry juice
or water to make an equal amount of liquid as the melon puree.
Chill for 2 hours.

Serve by carefully pouring from each measuring cup at the same time
into opposite sides of the same serving bowl. Swirl the mixture
with a knife to make patterns. Repeat this process with the other
bowls.

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