Recipe: Cool Cantaloupe Soup With Basil Cream
Description: 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: [{"text": "1 cantaloupe, cut into 1-inch pieces (about 2 1/2 lb.)"}, {"text": "2 tablespoons fresh lemon juice"}, {"text": "1/4 teaspoon lemon zest"}, {"text": "2 tablespoons mint leaves, chopped"}, {"text": "1/8 teaspoon salt"}, {"text": "1 cup heavy cream"}, {"text": "2 tablespoons fine sugar"}, {"text": "1/2 cup packed basil leaves"}, {"text": "3/4 cup sparkling white grape juice"}]
Instructions: 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.
