Cantaloupe Champagne Soup


  • 2 cantaloupe melons, seeded peeled and chopped
  • 2 cantaloupe melons, seeded, peeled, and cut into wide "ribbons"
  • 2 cups champagne
  • 1 tablespoon granulated sugar
  • Borage flowers
  • Anise hyssops leaves*
  • Chiffonade of anise hyssops
  • wild strawberries

* Hyssop is any of a variety of herbs belonging to the mint family whose dark green leaves have a slightly bitter, minty flavor.


  1. Combine the chopped melon, champagne and granulated sugar in a food processor fitted with a metal blade. Puree until smooth.
  2. Strain the puree and set aside in the refrigerator.
  3. Line six small bowls with the cantaloupe "ribbons" and put in the refrigerator
  4. To serve, turn a cantaloupe "bowl" bottom-side-up into a soup bowl and arrange some cantaloupe "ribbons" around it. Spoon the soup around the cantaloupe pieces and garnish with Borage flowers, Anise hyssop, and strawberries.


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