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Ginger Melon Soup (from an out of print Williams-Sonoma "Soups" Cookbook) -- recipe below Puree in blender: ~5 cups cantaloupe and/or honeydew 1 T grated ginger 1 T lemon juice Chill for at least 2 hours Stir in 1-2 T. powdered sugar if the melons are sweet enough Pour in Champagned to taste (optional)