Cold melon soup

Yield: 6 servings

Measure Ingredient
3 cups Coarsely chopped cantaloupe
3 cups Coarsely chopped honeydew
2 cups Fresh orange juice
3 tablespoons Honey
2 cups Dry champagne
1 cup Whipping cream
Fresh mint leaves (garnish)

Note: Melons should be RIPE.

Finely chop 1½ cups each of cantaloupe and honeydew melons. Set aside.

Place remaining coarsely chopped melons in blender with orange juice, lime juice and honey (this will only take a few seconds). Pour into large bowl. Stir in champagne and reserved melon. Cover and refrigerate until ready to serve.

Pour into iced bowls. Whip cream and use as garnish with fresh mint leaves.

Makes 6 to 8 servings

Source: Chillingsworth - Brewster, Massachusetts Favorite Restaurant Recipes - ISBN: 0-89535-100-5

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