Cool Cantaloupe Soup with Basil Cream

1. 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.

2. 2

   Add the mint leaves and salt and pulse to combine.

3. 3

   Transfer to a large bowl, cover, and chill for at least 30 minutes.

4. 4

   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.

5. 5

   Add the basil and process until thick -- about 20 seconds -- and set aside.

6. 6

   Add the champagne to the soup right before serving.

7. 7

   Divide evenly among four bowls and top with the cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.