Blood-Orange and Mixed-Melon Soup Recipe

Combine the water and sugar in a small saucepan and heat to boiling over medium heat, stirring until the sugar dissolves.

Boil for 1 minute, then pour into a heatsafe bowl to cool.

Heat the orange juice in the same saucepan to boiling over medium-high heat. Reduce the heat to medium and simmer until reduced to 2 cups.

Add to the sugar syrup and cool completely.

In a large serving bowl, combine the orange juice mixture, cantaloupe, honeydew, watermelon, blueberries, grapes, lemon juice, and salt. Stir gently to mix.

Cover with plastic wrap and refrigerate until serving.

Ladle into chilled shallow soup bowls so the fruits make a colorful pattern in the brilliant soup.