Cold Canteloupe Soup with Basil Cream and Prosecco
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.
Ingredients
- 1 ea Canteloupe
- 2 tbsp Lemon juice
- 1/4 tsp Lemon zest
- 2 tbsp Mint – leaves picked
- 1 tsp Salt
- 1 cup Heavy cream
- 2 tbsp Sugar Superfine
- 1/2 cup Basil – leaves picked
- 3/4 cup Prosecco
Instructions
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.
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.
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 the basil cream and serve immediately.