Cold Melon Soup

Directions

1. 1
   Finely chop 1 1/2 cups of honeydew and cantaloupe and set aside.
2. 2
   Place remaining melon, orange juice, lime juice and honey in blender and puree for a few seconds.
3. 3
   Pour into a large bowl; stir in champagne and reserved melon.
4. 4
   Cover and refrigerate. Garnish when serving with whipped cream (a dollop per bowl) and mint leaves.
5. 5
   Good soup for company.
6. 6
   Very refreshing on a hot day. Serves 6 to 8.