1 Halve melon and scoop out seeds with a teaspoon. Cut into wedges. From one wedge, cut two thin slices and set aside for garnish.
2 Cut off melon rind and dice flesh. Transfer melon to a tall vessel and puree with an immersion blender.
3 Add spinach and potato juices and puree again until smooth. Fill glasses with ice cubes and pour in juice. Garnish with reserved melon slices and serve immediately.