1 cantaloupe pared seeded and cubed (about 2 lb)
1/2 honeydew pared seeded and cubed (about 2 lb)
2/3 c sweet white wine
1/4 teaspoon ground cardamom
chopped mint for garnish, optional
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.