Cool Cantaloupe Soup with Basil Cream
- 1 cantaloupe
- 2 tbsp. fresh lemon juice
- 1/4 tsp. fresh lemon zest
- 2 tbsp. mint leaves
- .13 tsp. salt
- 1 c. heavy cream
- 2 tbsp. superfine sugar
- 1/2 c. basil leaves
- 3/4 c. Champagne
- Make the soup: Place the cantaloupe, lemon juice, and zest in a food processor fitted with a metal blade and pulse until roughly chopped.
- Add the mint leaves and salt and pulse to combine.
- Transfer to a large bowl, cover, and chill for at least 30 minutes.
- Make the basil cream: Place the cream and sugar in the bowl of a food processor fitted with a metal blade and process until slightly thickened.
- Add the basil and process until thick -- about 20 seconds -- and set aside.
- Add the champagne to the soup right before serving.
- Divide evenly among four bowls and top with the cream.
cantaloupe, lemon juice, fresh lemon zest, mint leaves, salt, heavy cream, sugar, basil, champagne
Taken from www.delish.com/recipefinder/cantaloupe-soup-basil-cream-3237 (may not work)