Strawberry Melon Soup

Yields: 4 servings. 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.