Cool Arizona Melon Soup
Finely chop 1 1/2 cups each Arizona cantaloupe and honeydew melon. Set aside. Place remaining coarsely chopped cantaloupe and honeydew in blender with orange juice, lime juice and honey, and puree (this will take only a few seconds). Pour into large bowl. Stir in champagne and reserved melon. Cover and refrigerate until ready to serve. Pour into iced bowl. Whip cream and use as garnish with fresh mint leaves.