CHILLED MELON AND CHAMPAGNE SOUP (Adapted from "The Sugar Mill Caribbean Cookbook" Harvard Common Press, 1996)
4 c. chopped honeydew melon, cantaloupe or a combination
1/2 c. orange juice
1 T. fresh lemon juice
1 T. fresh lime juice
1/2 c. chilled champagne
fresh mint leaves for garnish
In a blender, puree 3 1/2 c. of the melon. Blend in the juices and, just before serving, stir in the champagne. Garnish the soup with the remaining 1/2 c. chopped melon and the mint leaves.
Melon And Champagne Soup recipe is published in our July, 2005 Menu Minder.