- 2 over ripe cantaloupe melons, diced
- 2 over ripe honeydew melons, diced
- 1 dash salt
- 2 oz. sugar
- Juice of 1 lemon
- 1/2 bottle Muscat de Beaumes-de-Venise wine
Peel, seed and dice melons into 1-inch cubes. Puree the melons while slowly adding the salt, sugar and lemon juice. Strain the puree through a fine sieve and combine with the muscat wine. Chill the soup for 1 hour and serve cold with a spoonfull of Creme Fraiche and Garden Mint.