Cold Melon Soup - cooking recipe

Ingredients

3 c. coarsely chopped honeydew and cantaloupe melons
2 c. fresh orange juice
1/3 c. fresh lime juice
3 Tbsp. honey
2 c. dry champagne
1 c. whipping cream, whipped
fresh mint leaves

Preparation

Finely chop 1 1/2 cups of honeydew and cantaloupe and set aside.
Place remaining melon, orange juice, lime juice and honey in blender and puree for a few seconds.
Pour into a large bowl; stir in champagne and reserved melon.
Cover and refrigerate. Garnish when serving with whipped cream (a dollop per bowl) and mint leaves.
Good soup for company.
Very refreshing on a hot day. Serves 6 to 8.