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

1. Make the soup: Place the cantaloupe, lemon juice, and zest in a food processor fitted with a metal blade and pulse until roughly chopped.
2. Add the mint leaves and salt and pulse to combine.
3. Transfer to a large bowl, cover, and chill for at least 30 minutes.
4. 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.
5. Add the basil and process until thick -- about 20 seconds -- and set aside.
6. Add the champagne to the soup right before serving.
7. 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)