Soupe de Melon au Champagne (Chilled Melon and Champagne Soup)

What’s more elegant than starting a dinner with a chilled Champagne soup? This cold soup is a perfect summer appetizer.

Serves: 4Hands-on: 10 minutesTotal: 2 hours 10 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 2 charentais melons (or 1 American cantaloupe), about 2 lbs.
  • 2 cloves
  • 2 Tbsp. fresh mint, minced, and 8 mint leaves
  • ½ cup Champagne or sparkling wine
  • 4 thin slices Serrano ham, cut in ½"-wide strips
  • 1 tsp. salt
  • 1 tsp. ground black pepper

Directions

  • Cut the melon in two, take out the seeds, and spoon out the flesh. Make a dozen melon balls by using a teaspoon: They should look like ice cream balls, but smaller. Reserve the melon balls, and put in the refrigerator. Spoon out the rest of the flesh into a large bowl.
  • In a blender, pour the melon flesh, the cloves, the minced mint, and the Champagne, and process until very smooth. Place immediately in the refrigerator. If you want to serve the soup in a couple of hours, pour it in a container and leave in the freezer for an hour, then move it to the refrigerator for the last hour.
  • Serve the soup in individual bowls or glasses. First ladle in the soup, then the melon balls, then the ham. Add mint leaves to the top.

Recipe Information

Serves: 4

Ingredients

  • 2 charentais melons (or 1 American cantaloupe), about 2 lbs.
  • 2 cloves
  • 2 Tbsp. fresh mint, minced, and 8 mint leaves
  • ½ cup Champagne or sparkling wine
  • 4 thin slices Serrano ham, cut in ½"-wide strips
  • 1 tsp. salt
  • 1 tsp. ground black pepper

Directions

  • Cut the melon in two, take out the seeds, and spoon out the flesh. Make a dozen melon balls by using a teaspoon: They should look like ice cream balls, but smaller. Reserve the melon balls, and put in the refrigerator. Spoon out the rest of the flesh into a large bowl.
  • In a blender, pour the melon flesh, the cloves, the minced mint, and the Champagne, and process until very smooth. Place immediately in the refrigerator. If you want to serve the soup in a couple of hours, pour it in a container and leave in the freezer for an hour, then move it to the refrigerator for the last hour.
  • Serve the soup in individual bowls or glasses. First ladle in the soup, then the melon balls, then the ham. Add mint leaves to the top.

Nutrition Information

Nutrition Information
Amount per serving
Calories100
Total Fat2g
Saturated Fat1g
Cholesterol0mg
Sodium890mg
Total Carbohydrate11g
Dietary Fiber2g
Sugars9g
Protein6g