|The bubbly is Segura Viedas Brut Reserva 2011 cava|
We had a champagne brunch for Easter, just the three of us. Salmon tartare, Maddie's quiche. And to start this melon soup. It's lightning fast. I bought some melon cubes (Chilean) at the store, popped them in the blender with the juices and bubbly, and -- ZAP! -- summrery froth.
I found some little airplane bottles of bubbly, so it's possible to make an ordinary day special by making this speedy soup. This is a another dentist waiting room special, adapted from Shape magazine. But it's really elegant, and it sort of tickles the nose. Or maybe that's my imagination.
2 cups cantaloupe chunks
1/4 cup orange juice
1 tablespoon juice
1/4 cup champagne
- In a blender, puree all the ingredients except the mint until frothy.
- Garnish with chopped mint