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

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.