In a food processor or blender puree the cantaloupe with the lemon juice in batches until it is very smooth and in a bowl chill it, covered, for at least 3 hours or overnight. In the food processor or blender puree the honeydew with the lime juice and the minced mint in batches until it is very smooth and in a bowl chill it, covered, for at least 3 hours or overnight. Pour at the same time, using 2 measuring cups, equal amounts of both soups into chilled bowls and garnish each serving with sour cream if desired and a mint sprig. This recipe yields approximately 7 cups or 6 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8665) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 02-27-1999 Recipe by: Sara Moulton