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Melon Yogurt Soup with Champagne

1 Cup champagne
1 Medium ripe cantaloupe -- seeded and peeled
1 Cup plain yogurt
2 Tablespoons chopped fresh basil
Sugar -- to taste
Salt -- to taste
1/4 Cup chopped chives -- to garnish


Pour the champagne into a small saute pan. Place over high heat until the champagne boils. Turn off heat and cool.

In a blender or a food processor, puree the melon. Add the yogurt, basil and cooled champagne. Puree.

Season to taste with sugar and salt. Serve in bowls and garnish with chopped chives.


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