Chilled Crenshaw Melon Soup

• 1 large crenshaw melon
• 1 cup Elysium orange muscat dessert wine
• 8 raspberries
• 8 mint leaves

1. Peel and cube melon.
2. Pur8Ee in food processor until very smooth.
3. Add wine, and chill.
4. To serve, pour soup into individual bowls or cups, and garnish with raspberry and mint leaf.

crenshaw melon, dessert wine, raspberries, mint

Taken from www.vegetariantimes.com/recipe/chilled-crenshaw-melon-soup/ (may not work)