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Cold Canteloupe Soup with Basil Cream and Prosecco

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Ingredients

Adjust Servings:
1 ea Canteloupe
2 tbsp Lemon juice
1/4 tsp Zest of a lemon
2 tbsp Mint leaves
1 tsp Salt
1 cup Heavy cream
2 tbsp Sugar - superfine
1/2 cup Basil leaves
3/4 cup Prosecco

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Cold Canteloupe Soup with Basil Cream and Prosecco

Features:
    Cuisine:
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Bright and refreshing summer soup. Take a break from gazpacho. This soup will tickle your taste buds with refreshing Prosecco. The original recipe uses champagne and can be found on Country Living.

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    Steps

    1
    Done

    FOR THE SOUP

    Cut the flesh from the cantaloupe and pulse it in a food processor together with the lemon juice and lemon zest. Add the mint leaves and the teaspoon of salt an pulse again to combine. Transfer the soup to a large bowl and chill for at least 30 minutes.

    2
    Done

    FOR THE BASIL CREAM

    Place the heavy cream and sugar in the food processor and process until it starts to thicken. Add the basil and continue to process until thick which will take about 20 seconds. Set aside.

    3
    Done

    TO SERVE

    Add the prosecco to the soup and ladle the soup into nice wide glasses or champagne flutes. Top each with a generous dollop of he basil cream and serve immediately.

    Ian Cooks

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