Champagne Melon Peach Soup
- Yield 6 servings
This makes a lovely addition to a brunch menu.
- 1 -- ripe cantaloupe, peeled, seeded
- 2 1/2 pounds fresh peaches, peeled, pitted
- 1/4 -- bottle Champagne
- Cut the cantaloupe and peaches into chunks. Puree in a blender or food processor. Pour into a bowl and stir to blend. Refrigerate, covered, until chilled.
- Fill Champagne glasses 2/3 full with fruit puree. Top with Champagne. Garnish with fresh mint springs.
Recipe reprinted with permission from the Junior League of Parkersburg’s Everything But The Entree (the Junior League of Parkersburg, West Virginia, 1999).