Champagne Melon Soup

Is it the melon,the mint, the champagne?  We aren't sure but this is pure refreshment for a summer's day, and as elegant as a soup can be.

• 3 cups chopped melon of choice
• 1/4 cup frozen orange juice concentrate,thawed (undiluted)
• 1 cup champagne (can be leftover and flat)
• 1/3 cup sour cream
• 2 - 3 tablespoons lemon juice
• 1 - 2 tablespoons sugar
• Pinch salt
• 2 - 3 tablespoons chopped fresh mint: orange, apple or spearmint
• 1/2 cup fresh strawberries
• Kiwi slices (optional)

METHOD

Blend first 7 ingredients,then stir in chopped mint.  Taste for sweetness; adjust lemon juice and sugar.

Puree fresh strawberries in blender or processor.  Chill soup in transparent stemware.  Just before serving, add a dollop of strawberry puree and a kiwi slice or sprig of mint to each. 

Yields 4 - 6 servings.

Reprinted with permission from ©Gwen Barclay, Jean Hardy and Madalene Hill, Southern Herb Growing, published by Shearer Publishing.  click for book review

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