Cool Cantaloupe Soup with Basil Cream

Ingredients:

1 cantaloupe, rind and seeds removed

2 TBS. fresh lemon juice

¼ tsp. Fresh lemon zest

2 Tbs. mint leaves

½ tsp salt

1 cup heavy cream

2 Tbs confectioners sugar

½ cup basil leaves, chopped

¼ cup Champagne

Directions:

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.

Basil Cream – Place the cream and sugar in a mixer bowl and mix until slightly thickened.  Add the basil and mix until thick. Set aside. 

Final – Add champagne to the soup right before serving.  Divide evenly among 4 bowls and top with cream.