Champagne Melon Peach Soup Recipe

Simple cantaloupe and peach puree is chilled and topped with champagne and mint. Great for a classy but light dessert that is perfect for summer. Plan ahead to chill the fruit puree before serving.

Prep Time: 20 minutes

Ingredients:

• 1 ripe cantaloupe
• 2-1/2 pounds frozen peaches, lightly sweetened
• 1/2 bottle champagne
• Fresh mint

Preparation:

Remove meat from the melon and puree in a blender with peaches. Chill this mixture well.

At serving time, fill champagne glasses 2/3 full with chilled fruit puree. Top with champagne. Garnish with a sprig of fresh mint.

Yield: 12 to 16 servings

Recipe Source: American Country Inn and Bed & Breakfast Cookbook by Kitty and Lucian Maynard (Rutledge Hill Press)
Reprinted with permission.

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