Instructions: 1. Pour the champagne into a small saute pan. Place over high heat until the champagne boils. Turn off heat and cool.

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

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

NOTES : The success of this soup depends upon the sweetness of the melon.

In place of champagne, any crisp, dry white wine will work.

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