In the bowl of a food processor, or blender, fitted with metal blade add the honeydew, lime, champagne, vanilla, ginger, mint and salt. Pulse mixture until smooth. Process mixture (let the processor run) for 1-2 minutes until soup is light and airy.
Taste and adjust for salt; adjust for sweetness with additional honey. Transfer mixture to a bowl or large container. Cover and refrigerate for at least 2 hours, up to 6, to allow flavors to marry.
Pour into bowls and garnish as desired.
*Yield: Approximately 4 1/2 Cups *Chill soup bowls for a few hours in the refrigerator for a more pleasant presentation and taste *-Or- Reserve the hollowed out honeydew rind and use it as serving bowl for a fun presentation *You can substitute cantaloupe for watermelon or honeydew. *Can substitute Lemon Juice for Lime Juice *Soup will keep, covered and stored in the refrigerator, for up to 2 days. You will need to whisk or process soup again before serving.*Nutritional Information doesn't include optional garnishes.