6/1/2 to 8 pounds Honeydew or Cantaloupe melon
2 tsp salad oil
2 fresh serrano or jalapeno chiles, seeded & minced; or 1/4 tsp liquid hot pepper seasoning
1/2 cup fruity white wine such as Gewürztraminer or Chenin Blanc
2/3 cup lime juice or lemon juice
2 tablespoon honey
1/4 teaspoon white pepper
Cut melon in halves. Scoop out and discard seeds. With a spoon, scoop flesh from melon; you should have 8 to 10 cups. Set aside.
Heat oil in a 1 to 2 quart pan over medium-high heat. Add chiles and cook, stirring, until soft(about 3 minutes). Add wine & bring to a boil.(If using hot pepper seasoning, bring to a boil with wine;omit oil) Remove from heat.
In a large bowl, combine melon pieces, chile mixture, lime juice, honey, and white pepper. Whirl in a blender or food processor, a portion at a time, until smoothly puréed. Pour into a bowl and stir blend. Cover and refrigerate until cold(at least 2 hours). Makes 6 to 8 first course servings.