1 ea 2 pound Cantalope Pared Seeded Cubed
1/2 ea 2 pound Honeydew Pared Seeded Cubed
2/3 cup Sweet White Wine
1/4 teaspoon Cardamom Ground
garnish Fresh Mint Leaves Chopped
Instructions
Reserve a few melon cubes for garnish. In food processor or blender container, in batches, puree cantaloupe, honeydew, wine, and cardamom; chill until ready to serve.
At serving time, skim foam from top of soup; pour into soup bowls. Garnish with melon pieces and chopped mint.
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