Cold Melon Soup
1. Note: Melons should be RIPE.
2. Finely chop 1 1/2 cups each of cantaloupe and honeydew melons.
3. Set aside. Place remaining coarsely chopped melons in blender with orange juice, lime juice and honey (this will only take a few seconds).
4. Pour into large bowl. Stir in champagne and reserved melon.
5. Cover and refrigerate until ready to serve. Pour into iced bowls.
6. Whip cream and use as garnish with fresh mint leaves.