1. Place four soup bowls in the refrigerator to chill.
2. Zest the lime until you have ½ teaspoon of zest and set aside. Zest one orange until you have ½ teaspoon of zest and set aside. Juice the lime and oranges until there is 1 tablespoon of lime juice and ½ cup of orange juice. Mix the juices together in a measuring cup with a lip for easy pouring and set aside.
3. Working in batches if necessary, puree the honeydew cubes and mint leaves in a blender until smooth and the tiny pieces of mint are as fine as possible. Pour half of the juice mixture into the puree and blend again to mix well. Transfer to a glass jar or covered dish and chill in the refrigerator for 1 hour.
4. While the honeydew puree chills, rinse the blender with cold water. Working in batches if necessary, puree the cantaloupe cubes until smooth. Pour the remaining juice mixture into the cantaloupe puree and blend again to mix well. Transfer the cantaloupe puree to a glass jar or covered dish and chill in the refrigerator for 1 hour.
5. Remove the chilled soup bowls from the refrigerator and line them up on a work surface. Pour ¾ cup of the honeydew puree into the bottom of each bowl. Gently, to avoid splashing, pour ¾ cup of the cantaloupe puree down the side of each of the serving bowls, so that the two colors of soup are separate and each takes up half of the serving bowl. Sprinkle a pinch or two of the orange zest on the green honeydew soup side, and a pinch or two of the lime zest on the cantaloupe soup side, and serve. If desired, garnish with mint sprigs.

Excerpted from The Berkshires Farm Table Cookbook. Copyright 2020 by Elisa Spungen Bildner and Robert Bildner. Reproduced by permission of The Countryman Press. All rights reserved.