Chilled Honeydew-Lime Soup
From Nicole Routhier's ``Fruit Cookbook'' (Workman) by Nicole Routhier.Makes 4 to 6 servings. 1 large honeydew melon (about 2 pounds), halved and seeded
1/2 cup thawed frozen limeade concentrate
1 cup dry sparkling white wine or champagne
Fresh mint sprigs, for garnish
To make soup: Using melon baller, scoop out enough balls from honeydew to make 1 cup. Reserve them for garnish. Peel and cut remaining flesh into 1-inch cubes. (Note: There should be about 3 1/2 cups.) Place honeydew cubes and limeade in blender or food processor. Puree. Transfer to large mixing bowl. Stir in sparkling wine. Cover. Chill for at least 2 hours.
To serve: Ladle soup into chilled bowls. Garnish each serving with honeydew balls and mint sprig. Serve immediately.