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!
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.
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).