Champagne Blushed Melon Soup
- 3 cups coarsely-chopped ripe cantaloupe
- 3 cups coarsely-chopped ripe honeydew
- 2 cups fresh orange juice
- 1/3 cup fresh lime juice
- 3 tablespoons honey
- 2 cups dry champagne
- 1 cup whipping cream whipped
- Fresh mint leaves
- Chilled bowls
Finely chop 1 1/2 cups each of the honeydew and cantaloupe. Set aside.
Place the remaining coarsely chopped melons in a blender or processor with the orange juice, lime juice and honey. Puree or process until smooth. A few seconds should do it. Pour into a large bowl. Stir in the champagne and the reserved, finely chopped melons. Cover and refrigerate until ready to serve.
Pour into chilled bowls and garnish with a dollop of whipped cream and a sprig of mint.
This recipe yields ?? servings.