Cool Cantaloupe Soup With Basil Cream |
|
 |
Prep Time: 12 Minutes Cook Time: 0 Minutes |
Ready In: 12 Minutes Servings: 4 |
|
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:
1 cantaloupe, cut into 1-inch pieces (about 2 1/2 lb.) |
2 tablespoons fresh lemon juice |
1/4 teaspoon lemon zest |
2 tablespoons mint leaves, chopped |
1/8 teaspoon salt |
1 cup heavy cream |
2 tablespoons fine sugar |
1/2 cup packed basil leaves |
3/4 cup sparkling white grape juice |
Directions:
1. Soup:.
2. 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.
3. Basil Cream:.
4. 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!
5. Note:.
6. You may use purple sparkling grape juice, but this will change the color of the soup.
|
|