Cool Cantaloupe Soup With Basil Cream - cooking recipe

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

Preparation

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.