Chilled Melon Champagne Soup 5.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Jun 18, 2014

Refreshing and easy, this starter is best assembled just before serving.

Make Ahead: It's best to chill the melon overnight.

5 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 5-6 servings; makes 3 3/4 cups

  • 1 ripe honeydew, cantaloupe or musk melon, chilled
  • 1/4 to 1/2 cup chilled champagne
  • Flaked sea salt, for garnish (optional)
  • Pomegranate molasses, for garnish (optional)
  • Thai basil leaves, for garnish (optional)


Peel and seed the melon; cut the flesh into large chunks and place in a blender. Puree until smooth.

Add the champagne (to taste); pulse just a few times to incorporate, because a prolonged spin will defeat the champagne's bubbles.

Divide among chilled cocktail glasses or clear (clean) votives. Garnish with a few flakes of salt and a drizzle of the pomegranate molasses and a leaf or two of Thai basil, if desired. Serve right away.

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Recipe Source

Adapted from a recipe on the Norman's Farm Market Web site.

Tested by Bonnie S. Benwick.

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