Watermelon and Cantaloupe Gazpacho

6 cups coarse chunks plus 2 cups small cubes cantaloupe

2½ tablespoons fresh lemon juice

6 cups coarse chunks plus 2 cups small cubes watermelon

2½ tablespoons fresh lime juice

1 cup chopped strawberries

¾ cup crumbled feta

2 tablespoons shredded mint

1 small jalapeno or serrano, chopped, with seeds and ribs

In a blender puree the coarse chunks of cantaloupe with the lemon juice until very smooth. Transfer to a pitcher and chill at least 3 hours.

Rinse out the blender, add the coarse chunks of watermelon and the lime juice and puree until very smooth. Transfer to a pitcher and chill for at least 3 hours.

To serve: Pour both soups from their pitchers into each bowl at the same time from opposite sides of the bowl so that the soups stay basically on opposite sides. Drop some of the cantaloupe cubes into the cantaloupe half of the soup and some of the watermelon into the watermelon half. Top each portion with some of the strawberries, cheese, mint and chiles.

Serves 8

Nutrition information per serving: 147 calories; 33 calories from fat; 4 g fat (2 g saturated; 0 g trans fats); 13 mg cholesterol; 157 mg sodium; 28 g carbohydrate; 2 g fiber; 23 g sugar; 4 g protein

Sara Moulton