Chilled Melon and Champagne Soup

This soup is just a summertime delight, made with ripe juicy melon, citrus juices, and a splash of champagne. Elegant, light, perfect for summer celebrations of all kinds, and it couldn’t be easer to make, either. A beautifully festive soup!

INGREDIENTS
4 cups chopped honeydew melon, cantaloupe, or a combination
½ cup orange juice
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
½ cup chilled champagne
Fresh mint leaves for garnish

1. In a blender, puree 3 ½ cups of the melon. Blend in the juices and, just before serving, stir in the champagne. Garnish the soup with the remaining ½ cup chopped melon and the mint leaves, and serve.

Serves 6.

Adapted from “The Sugar Mill Caribbean Cookbook” by Jinx and Jefferson Morgan (Harvard Common Press, 1996). Copyright (c) 1996 by Jinx and Jefferson Morgan. Reprinted by permission of Harvard Common Press.
Adapted from “The Sugar Mill Caribbean Cookbook” by Jinx and Jefferson Morgan (Harvard Common Press, 1996).

23 comments

Sonia Minwer-Barakat Requ

Thanks for sharing

Duane B.
.3 years ago

Thank you for sharing.

Elena T.
Elena Poensgen3 years ago

Thank you :)

J.L. A.
JL A3 years ago

yum

Sandi C.
Sandi C4 years ago

sounds good!

Jelka V.
Jelka V4 years ago

I think it's time for a chilled Martini, ehm, soup... :)



J.L. A.
JL A4 years ago

yum

Carole R.
Carole R4 years ago

Interesting. Thanks.

Julie H.
Julie Hoffman4 years ago

Its hard to think of as a soup. Maybe if sparkling water was added it could be a nice drink.

Aoife O Mahony
Aoife O Mahony4 years ago

Yum, thanks so much!