Cool Cantaloupe Soup With Basil Cream
This is a great summertime soup that is satisfying without making you feel full. This can be part of a summer feast! From Country Living magazine(June 2004)
INGREDIENTS
Nutrition- 1
- 2tablespoons fresh lemon juice
- 1⁄4teaspoon lemon zest
- 2
- 1⁄8teaspoon salt
- 1cup heavy cream
- 2tablespoons fine sugar
- 1⁄2cup packed basil leaves
- 3⁄4cup sparkling white grape juice
Advertisement
DIRECTIONS
- Soup:
- Place the cantalope, lemon juice, and zest in a food processor and pulse until coarsely chopped. Add the mint 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 the bowl of food processor and process until slightly thickened. Add the basil and process until thick-about 20 seconds-and set aside. Add the grape to the soup right before serving. Divide evenly among four bowls and top with the cream. Enjoy!
- Note:
- You may use purple sparkling grape juice, but this will change the color of the soup.
Advertisement