Cool Cantaloupe Soup with Basil Cream

Our refreshing cantaloupe soup is a cool menu change inspired by chef Shawn Lawson. Instead of using traditional soup plates, try a mix of pilsner glasses and champagne flutes.

Yields: 4 servings

 

1 cantaloupe (2 1/2 pounds), cut into 1-inch pieces
2 tablespoons fresh lemon juice
1/4 teaspoon fresh lemon zest
2 tablespoons chopped mint leaves (about 2 sprigs)
1/8 teaspoon salt
1 cup heavy cream
2 tablespoons superfine sugar
1/2 cup packed basil leaves
3/4 cup 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. Add the mint leaves and salt and pulse to combine. Transfer to a large bowl, cover, and chill for at least 30 minutes.

2. 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.

Based on individual serving.

 

Calories: 368 Total Fat: 23 g Cholesterol: 81.5 mg Sodium: 160 mg

Carbohydrates: 33.8 g Fiber: 2.7 g Protein: 4.1 g